Egg Shakshuka
SERVES
PREP TIME
COOK TIME
MODEL NUMBER
INGREDIENTS
- 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
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HOW TO MAKE Egg Shakshuka
Step 1. Heat the olive oil in a pan over medium heat.
Step 2. Once hot, add the red onion and saute for a minute or two, or until soft.
Step 3. Add the bell pepper and saute for an additional 2 minutes. Add the garlic and saute until fragrant.
Step 4. Add the crushed tomatoes to the pan along with the paprika, cumina, coriander, salt and pepper.
Step 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.
Step 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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