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Shakshuka

BREAKFAST, BRUNCH, LUNCH?

This hearty recipe originated in Libya and Tunisia. This savoy breakfast is so easy to make yet packed with many flavors. You can make this recipe a vegetarian, vegan, or even a keto meal. Impress your family and friends and make this perfect recipe for brunch.

INGREDIENTS

4 Servings

DIRECTIONS

Heat a large skillet on medium-high heat. Add oil, onions, and bell peppers. Stirring often, cook until the onions are tender and turning translucent, about 4 to 6 minutes.

Add the garlic, cumin, and paprika. Stirring constantly, until nice and fragrant, 1 to 2 minutes.

Next add crushed tomatoes, salt and pepper. Simmer for a couple minutes until sauce thickness slightly.

Use the back of a spoon to make a well near the perimeter and crack the egg directly into it. Repeat with the remaining eggs then add cheese. Cover the skillet and turn down the heat.

Sprinkle crumbled feta cheese Cook until eggs turn white and still jiggle in the center.

Divide the shakshuka into 4 storage containers then garnish with more crumbled feta cheese and parsley.

Place containers in refrigerator and serve with crusty bread on the side according to your meal schedule.

Shakshuka
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