Shakshuka with Feta

🛒 Ingredients

• Olive oil 14 g · 120 kcal
• Onion 75 g · 30 kcal
• Garlic 6 g · 9 kcal
• Red bell pepper 80 g · 24 kcal
• Canned crushed tomatoes 200 g · 40 kcal
• Tomato paste 15 g · 12 kcal
• Cumin powder 2 g · 8 kcal
• Smoked paprika 2 g · 6 kcal
• Chili flakes 1 g · 3 kcal
• Large eggs 100 g · 155 kcal
• Feta cheese 20 g · 52 kcal
• Fresh parsley 5 g · 2 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large oven-safe skillet over medium heat. Add chopped onion and bell pepper, sautéing until softened, about 5-7 minutes.
2. Stir in minced garlic, tomato paste, cumin, smoked paprika, and chili flakes. Cook for 1 minute until fragrant.
3. Pour in crushed tomatoes and bring the sauce to a simmer. Reduce heat to low, cover, and cook for 10-15 minutes, allowing flavors to meld.
4. Make two wells in the sauce and carefully crack an egg into each. Cover the skillet and continue to cook for 5-8 minutes, or until the egg whites are set and yolks are to your liking.
5. Remove from heat, crumble feta cheese generously over the shakshuka, and garnish with fresh parsley before serving.