shakshouka
This delicious dish from the Middle East is very versatile. It can be breakfast and it can be dinner. Serve this with pita or some other bread on the side.
prep time
10 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 tablespoons olive oil, extra virgin
- 3 cloves garlic, minced
- 1 small onion, chopped
- 1 small bell pepper, chopped
- 1 can 28 oz crushed tomatoes
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 1/2-1 teaspoon cayenne, optional and to taste depending on how hot you want it
- 1 tomato, diced
- 1/4 cup fresh parsley, minced
- 4 eggs, room temperature
- parsley, chopped, to garnish
- feta cheese, to garnish
How To Make shakshouka
-
Step 1Heat oil over medium heat, add garlic, onions and peppers and cook until onions and peppers have softened and garlic is fragrant.
-
Step 2Add the crushed tomatoes, cayenne pepper, cumin and paprika. Stir to incorporate.
-
Step 3Add diced tomato and chopped parsley and cook until sauce has thickened.
-
Step 4Using a spoon, create wells for the eggs, crack an egg into each well.
-
Step 5Cover and cook for another 6-9 minutes, until the egg whites are cooked but the yolk is still a bit runny.
-
Step 6Garnish with parsley and feta cheese. Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Eggs
Tag:
#Healthy
Diet:
Gluten-Free
Diet:
Low Carb
Culture:
Middle Eastern
Method:
Stove Top
Ingredient:
Eggs
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