Gluten-Free Shakshuka with Feta
A flavorful and hearty Middle Eastern breakfast featuring eggs poached in a spiced tomato sauce, served with crumbled feta and gluten-free bread for dipping.
Ingredients
- 2 tablespoons Olive Oil
- 1 medium Onion, chopped
- 1 medium Bell Pepper, chopped
- 3 cloves Garlic, minced
- 28 ounces Canned Crushed Tomatoes
- 2 tablespoons Tomato Paste
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- 1/2 teaspoon Chili Powder
- 4 large Eggs
- 1/2 cup Feta Cheese, crumbled
- 2 tablespoons Fresh Parsley, chopped
- 4 slices Gluten-Free Bread, toasted
Instructions
- 1Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and cook until softened, about 5 minutes.
- 2Add garlic, paprika, cumin, and chili powder and cook for 1 minute more.
- 3Stir in crushed tomatoes and tomato paste. Bring to a simmer and cook for 10 minutes, stirring occasionally.
- 4Make four wells in the sauce and 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.
- 6Sprinkle with feta cheese and fresh parsley. Serve immediately with toasted gluten-free bread.
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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