Shakshuka With Feta

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Shakshuka-w-Feta

Shakshuka is a vegetarian, one-skillet wonder that blends Mediterranean flavors, simmering tomatoes, and eggs all in one pan. Serve it with your favorite crusty bread, such as a baguette to soak up the delicious sauce and creamy yolk.

Shakshuka With Feta
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Rating: 5
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Shakshuka With Feta
Rate Recipe!
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe!
Print Recipe
Servings6servings
Prep Time10minutes
Cook Time45minutes
Ingredients
  • 3 tablespoons extra virgin olive oil
  • 1 large onion halved and thinly sliced
  • 1 large red bell pepper seeded and thinly sliced
  • 3 garlic cloves thinly sliced
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • teaspoon cayenne or to taste
  • 1 28-oz can diced tomatoes with juices
  • ¾ teaspoon salt more as needed
  • ¼ teaspoon black pepper more as needed
  • 5 ounces feta cheese crumbled (about 1 1/4 cups)
  • 6 large eggs
  • chopped cilantro for serving
  • hot sauce for serving
  • baguette sliced
Servings6servings
Prep Time10minutes
Cook Time45minutes
Ingredients
  • 3 tablespoons extra virgin olive oil
  • 1 large onion halved and thinly sliced
  • 1 large red bell pepper seeded and thinly sliced
  • 3 garlic cloves thinly sliced
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • teaspoon cayenne or to taste
  • 1 28-oz can diced tomatoes with juices
  • ¾ teaspoon salt more as needed
  • ¼ teaspoon black pepper more as needed
  • 5 ounces feta cheese crumbled (about 1 1/4 cups)
  • 6 large eggs
  • chopped cilantro for serving
  • hot sauce for serving
  • baguette sliced
Recipe Instructions
  1. Heat oven to 375 degrees.
  2. Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta.
  3. Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce and sliced baguette.
Recipe Notes

Nutrition Facts

Calories 304.0
Total Fat 18.1 g
Saturated Fat 4.7 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 2.1 g
Cholesterol 191.7 mg
Sodium 622.8 mg
Potassium 281.3 mg
Total Carbohydrate 23.1 g
Dietary Fiber 3.8 g
Sugars 1.2 g
Protein 14.3 g
Vitamin A 25.1 %
Vitamin B-12 8.0 %
Vitamin B-6 16.9 %
Vitamin C 16.8 %
Vitamin D 10.0 %
Vitamin E 2.4 %
Calcium 10.1 %
Copper 7.8 %
Folate 12.1 %
Iron 13.7 %
Magnesium 8.2 %
Manganese 34.4 %
Niacin 7.3 %
Pantothenic Acid 4.0 %
Phosphorus 18.3 %
Riboflavin 14.3 %
Selenium 21.0 %
Thiamin 10.5 %
Zinc 8.5 %

 

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