Gluten-Free Shakshuka with Feta
A vibrant and flavorful Middle Eastern breakfast dish featuring poached eggs in a spiced tomato sauce, served with crumbled feta cheese. This version is entirely gluten-free.
Ingredients
- 2 tablespoons Olive Oil
- 1 medium Onion
- 1 medium Red Bell Pepper
- 3 cloves Garlic
- 28 ounces Canned Diced Tomatoes
- 2 tablespoons Tomato Paste
- 1 teaspoon Smoked Paprika
- 1 teaspoon Cumin
- 1/2 teaspoon Chili Powder
- 4 large Eggs
- 4 ounces Feta Cheese
- 2 tablespoons Fresh Cilantro
Instructions
- 1Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and cook until softened, about 5-7 minutes.
- 2Add garlic, smoked paprika, cumin, and chili powder and cook for 1 minute more.
- 3Stir in diced tomatoes and tomato paste. Bring to a simmer and cook for 10 minutes, stirring occasionally.
- 4Make four wells in the tomato sauce using a spoon. Crack an egg into each well.
- 5Cover the skillet and cook until the eggs are set to your liking, about 5-7 minutes for runny yolks.
- 6Crumble feta cheese over the shakshuka and garnish with fresh cilantro. Serve immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
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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