Middle Eastern · breakfast

Shakshuka

Name: Shakshuka
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: Olive oil, 1 tbsp; Onion, diced, 1 medium; Red bell pepper, diced, 1 medium; Garlic, 2 cloves; Ripe tomatoes, chopped, 3 large; Cumin seeds, 1 tsp; Paprika, 2 tsp; Large eggs, 4 eggs; Feta, crumbled, 1/4 cup; Fresh cilantro, chopped, 2 tbsp; Salt, to taste

Eggs poached in a spiced tomato and pepper sauce, finished with feta and cilantro.

35 min2 servings

36520g25g22g

Fresh tomatoes cook down into a jammy sauce that holds the eggs in little wells.

Ingredients

Olive oil1 tbsp
Onion, diced1 medium
Red bell pepper, diced1 medium
Garlic2 cloves
Ripe tomatoes, chopped3 large
Cumin seeds1 tsp
Paprika2 tsp
Large eggs4 eggs
Feta, crumbled1/4 cup
Fresh cilantro, chopped2 tbsp
Saltto taste

Steps

Warm the oil in a wide skillet and cook the onion and pepper until soft, about 6 minutes.
Add the garlic, cumin and paprika and stir for 30 seconds.
Add the tomatoes and salt and simmer 12 minutes until thick.
Make four wells in the sauce and crack an egg into each.
Cover and cook 5 to 6 minutes until the whites are set.
Scatter feta and cilantro over the top and serve from the pan.

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Adapted from Eating European