One-Pot Shakshuka with Feta
A Middle Eastern and North African dish of eggs poached in a spicy tomato sauce. A vibrant and flavorful one-pot breakfast perfect for brunch or a hearty start to the day.
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Ingredients
- about 790 g Canned crushed tomatoes
- 1 medium Onion
- 1 medium Bell pepper
- 3 cloves Garlic
- 8 large Eggs
- about 113 g Feta cheese
- 2 tbsp Olive oil
- 1 tsp Paprika
- 1/2 tsp Cumin
- 1/4 tsp Chili flakes
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 2 tbsp Fresh parsley
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Dice the onion and bell pepper. Mince the garlic.
- 2Heat the olive oil in a large skillet over medium heat.
- 3Add the onion and bell pepper to the skillet and cook until softened, about 5 minutes.
- 4Add the garlic, paprika, cumin, chili flakes, salt, and pepper to the skillet and cook for 1 minute.
- 5Pour in the crushed tomatoes and bring to a simmer.
- 6Reduce the heat to low and simmer for 10 minutes, stirring occasionally.
- 7Make 8 wells in the tomato sauce and crack an egg into each well.
- 8Cover the skillet and cook until the eggs are set to your liking, about 5-7 minutes for runny yolks.
- 9Crumble the feta cheese over the shakshuka and garnish with fresh parsley before serving.
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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