Mediterranean 35 min

Roasted Tomato Shakshuka

Name: Roasted Tomato Shakshuka
Total time: 35 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 6 large eggs; 2 lbs Roma tomatoes, halved; 1 red bell pepper, halved; 1 yellow onion, quartered; 5 cloves garlic, unpeeled; 3 tablespoons olive oil; 1.5 teaspoons smoked paprika; 1 teaspoon cumin; 1/2 teaspoon Aleppo pepper; Salt and pepper; 4 oz feta, crumbled; Fresh herbs for garnish

vegetariangluten-freequickbreakfastone-pan

Ingredientsfor 2

295

Cal

16g

Protein

16g

Carbs

20g

Fat

16 large eggs
22 lbs Roma tomatoes, halved
31 red bell pepper, halved
41 yellow onion, quartered
55 cloves garlic, unpeeled
63 tablespoons olive oil
71.5 teaspoons smoked paprika
81 teaspoon cumin
91/2 teaspoon Aleppo pepper
10Salt and pepper
114 oz feta, crumbled
12Fresh herbs for garnish

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Instructions

1
Roast tomatoes, bell pepper, onion, and garlic at 425°F for 25 minutes until charred and collapsed. Squeeze garlic from skins. Blend all roasted vegetables with paprika, cumin, and Aleppo pepper into a chunky sauce.
2
Transfer sauce to an oven-safe skillet. Heat over medium until simmering. Season with salt and pepper. Make 6 wells in the sauce. Crack eggs into the wells.
3
Scatter feta over the sauce. Transfer to a 375°F oven for 8–10 minutes until whites are set and yolks are still runny. Garnish with fresh herbs and serve with pita bread.