Israeli Shakshuka Toast

Ingredients

• 2 tablespoons Olive Oil
• 1 medium Onion
• 1 medium Bell Pepper
• 2 cloves Garlic
• 1 28 oz can Canned Diced Tomatoes
• 2 tablespoons Tomato Paste
• 1 teaspoon Paprika
• 0.5 teaspoon Cumin
• 0.25 teaspoon Chili Powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 4 large Eggs
• 4 slices Bread Slices
• 0.25 cup Feta Cheese (optional)
• 2 tablespoons Parsley

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 chopped onion and bell pepper and cook until softened, about 5-7 minutes.
2. 2Add minced garlic and cook for another minute until fragrant.
3. 3Stir in canned diced tomatoes, tomato paste, paprika, cumin, chili powder, salt, and pepper. Bring to a simmer and cook for 15 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 for 5-7 minutes, or until the eggs are cooked to your liking.
6. 6While the shakshuka is cooking, toast the bread slices.
7. 7Spoon shakshuka over the toasted bread. Sprinkle with feta cheese (if using) and chopped parsley.
8. 8Serve immediately.

Related Guides