Gluten-Free Shakshuka with Feta

Ingredients

• 2 tablespoons Olive Oil
• 1 medium Onion
• 1 medium Red Bell Pepper
• 3 cloves Garlic
• about 790 g Canned Diced Tomatoes
• 2 tablespoons Tomato Paste
• 1 teaspoon Smoked Paprika
• 1 teaspoon Cumin
• 1/2 teaspoon Chili Powder
• 4 large Eggs
• about 113 g Feta Cheese
• 2 tablespoons Fresh Cilantro

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

Instructions

1. 1Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and cook until softened, about 5-7 minutes.
2. 2Add garlic, smoked paprika, cumin, and chili powder and cook for 1 minute more.
3. 3Stir in diced tomatoes and tomato paste. Bring to a simmer and cook for 10 minutes, stirring occasionally.
4. 4Make four wells in the tomato sauce using a spoon. Crack an egg into each well.
5. 5Cover the skillet and cook until the eggs are set to your liking, about 5-7 minutes for runny yolks.
6. 6Crumble feta cheese over the shakshuka and garnish with fresh cilantro. Serve immediately.

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