Easy Shakshuka With Feta
You will love this flavorful and nutrient-dense Easy Shakshuka with Feta which is made with a base of fire-roasted tomatoes, peppers and poached eggs.
Equipment
- Cast iron pan or large skillet
Ingredients
- 3 Tablespoons extra virgin olive oil
- 2 red bell peppers seeded and thinly sliced
- 1 large onion thinly sliced
- 3 garlic cloves minced
- 1 ½ tsp ground cumin
- 1 tsp sweet paprika
- Pinch of cayenne or to taste
- 1 28 oz can fire-roasted, diced tomatoes with juices
- Salt and pepper
- 6 large eggs
Garnish
- Feta cheese crumbled
- Chopped cilantro and/or parsley
Instructions
- Heat oil in a large skillet over high heat. Add bell peppers and onion. Saute until starting to brown for about 5-10 minutes.
- Add garlic and cook until tender, 1-2 minutes; stir in cumin, paprika, and cayenne. Cook 1 minute then add tomatoes and season with salt and pepper. Turn down heat and simmer until tomatoes have thickened, about 10 minutes. Taste and adjust seasoning.
- Using the back of a large spoon, make a well near the side of the pan and break an egg gently into it. Repeat with remaining eggs, working around the pan. Season eggs with a little salt, cover with lid and cook until eggs are set about 7-10 minutes.
- Sprinkle with cilantro and/or parsley and feta. Enjoy!
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