Egg Shakshuka
Serves: 4-6
Total: 20M
Prep: 5M
Cook: 15M
5.0
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Recipe Preparation
- 2 Tbsp. Olive Oil
- 1 cup chopped Red Onion
- 1 chopped Green Bell Pepper
- 3 cloves Garlic
- 1.5 cup canned Crushed Tomatoes
- 6 Eggs
- Feta Cheese, to garnish
- 1 tsp. Paprika
- ½ tsp. Ground Cumin
- ½ tsp. Coriander
- ½ tsp. Salt
- ¼ tsp. Black Pepper
- ½ cup Water
- ½ tsp. Lemon Juice
- ¼ cup chopped Parsley
Step Description
1
Heat the olive oil in a pan over medium heat.
2
Once hot, add the red onion and saute for a minute or two, or until soft.
3
Add the bell pepper and saute for an additional 2 minutes. Add the garlic and saute until fragrant.
4
Add the crushed tomatoes to the pan along with the paprika, cumina, coriander, salt and pepper.
5
Bring the mixture to a boil, then add the water and lemon juice. Stir the mixture begins to thicken slightly and the liquid is bubbling at a simmer.
6
Crack the eggs into the pan. Cover the pan with a lid and cook for 5-7 minutes, or until the eggs are cooked to your liking. Top the eggs with crumbled feta cheese and chopped parsley.
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