Egyptian Shakshuka with Gluten-Free Bread

Ingredients

• 2 tablespoon Olive Oil
• 1/2 medium Onion
• 2 clove Garlic
• about 790 g Canned Crushed Tomatoes
• 1/2 medium Bell Pepper (Red)
• 1 teaspoon Cumin
• 1/2 teaspoon Paprika
• 1/4 teaspoon Chili Flakes
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 4 large Eggs
• about 57 g Feta Cheese
• 2 tablespoon Fresh Parsley
• 4 slice Gluten-Free Bread

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat olive oil in a large skillet over medium heat.
2. 2Add chopped onion and bell pepper and cook until softened, about 5 minutes.
3. 3Add minced garlic, cumin, paprika, and chili flakes. Cook for 1 minute more.
4. 4Pour in the crushed tomatoes, salt, and pepper. Bring to a simmer.
5. 5Create four wells in the tomato sauce and crack an egg into each well.
6. 6Cover the skillet and cook until the eggs are set to your liking, about 5-7 minutes for runny yolks.
7. 7Sprinkle with crumbled feta cheese and fresh parsley.
8. 8Serve hot with toasted gluten-free bread.

Substitutions

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