Dairy-Free Shakshuka Bites
Mini shakshuka served in bell pepper cups for a flavorful and dairy-free snack or appetizer.
Ingredients
- 3 medium Bell peppers (various colors)
- 2 tablespoons Olive oil
- 1/2 medium Onion
- 2 cloves Garlic
- 1 14 oz can Canned crushed tomatoes
- 1 tablespoon Tomato paste
- 1 teaspoon each Spices (cumin, paprika, chili powder)
- 6 large Eggs
- 2 tablespoons Fresh parsley
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 190°C. Halve the bell peppers and remove seeds.
- 2Sauté onion and garlic in olive oil until softened. Add crushed tomatoes, tomato paste, and spices. Simmer for 10 minutes.
- 3Spoon tomato mixture into each bell pepper half. Crack an egg into each pepper half.
- 4Bake for 15-20 minutes, or until eggs are set. Garnish with fresh parsley.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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