Shakshuka
BREAKFAST, BRUNCH, LUNCH?
This hearty and healthy shakshuka recipe originated in Libya and Tunisia. This savory and simple shakshuka recipe is so easy to follow and packed with many flavors. You can make this simple shakshuka vegetarian, vegan, or keto. Impress your family and friends and make this healthy shakshuka that’s perfect for brunch.
INGREDIENTS
- 1 large yellow onion, chopped
- 1 large red bell pepper, chopped
- 4 to 6 large eggs
- 1 large can (20 ounces) crushed tomatoes with basil
- ¼ teaspoon sea salt, to taste
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- ½ tablespoon smoked paprika
- 2 tablespoons parsley
- Freshly ground black pepper, to taste
- ½ cup crumbled feta
- Crusty bread or pita, for serving
- 2 tablespoons olive oil
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.
Then garnish with more crumbled feta cheese and parsley.
Serve with crusty bread on the side.
