Shakshuka
350kcal
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1 medium red bell pepper, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes
- 1 can crushed tomatoes (28 ounces)
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 6 large eggs
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
Equipment
- skillet
- spatula
Method
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add finely chopped yellow onion and red bell pepper. Cook for 8-10 minutes, stirring occasionally, until softened and lightly browned.
- Stir in minced garlic, ground cumin, smoked paprika, and red pepper flakes. Cook for 1 minute until fragrant.
- Pour in crushed tomatoes and add granulated sugar, kosher salt, and black pepper. Stir well and simmer for 10 minutes, allowing the sauce to thicken slightly.
- Create 6 small wells in the sauce. Crack 1 egg into each well. Cover the skillet and cook for 6-8 minutes, or until the egg whites are set but the yolks are still runny.
- Remove from heat and sprinkle with crumbled feta cheese and chopped fresh parsley. Season with additional salt and pepper to taste. Serve warm with crusty bread.
Nutrition
Calories350kcalCarbohydrates18gProtein20gFat22gSaturated Fat6gPolyunsaturated Fat2gMonounsaturated Fat10gCholesterol400mgSodium800mgPotassium600mgFiber4gSugar6gVitamin A700IUVitamin C80mgCalcium200mgIron3.4mg