Shakshuka
I followed the recipe exactly except used 3 eggs instead of 6. We enjoyed it!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
main dish
brunch
breakfast
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 teaspoon ground cumin
- hot sauce
- chopped cilantro
- 6 large eggs
- 1 teaspoon sweet paprika
- 3 tablespoons extra-virgin olive oil
- 1 large onion halved and thinly sliced
- 3 garlic cloves thinly sliced
- 1 large red bell pepper seeded and thinly sliced
- ? teaspoon cayenne
- 1 (28-ounce) can whole plum tomatoes with juices coarsely chopped
- 3/4 teaspoon salt more as needed
- 1/4 teaspoon black pepper more as needed
- 5 ounces feta cheese crumbled (about 1 1/4 cups)
- Carbohydrate 9.886558125 g
- Cholesterol 666.039375 mg
- Fat 32.936364395542 g
- Fiber 1.81504373456165 g
- Protein 25.049090625 g
- Saturated Fat 11.3915102528364 g
- Serving Size 1 1 Serving (278g)
- Sodium 618.163312500411 mg
- Sugar 8.07151439043835 g
- Trans Fat 3.29304175055627 g
- Calories 432 calories
Heat oven to 375 degrees. Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta. Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.
