50 min cooking time, serves 4 people
Shakshuka is a very popular dish in both Mediterranean and Middle Eastern cuisine. Shakshuka contains a variety of different ingredients depending on the region it is made in. No matter which version you make, it is a great meal for breakfast, lunch, or dinner.
- 3 tbsp olive oil
- 1 small onion, chopped
- 1 red bell pepper, chopped
- 2 garlic cloves, minced
- 1/2 tsp cumin
- 1/2 tsp sweet paprika
- 1/4 tsp cayenne pepper
- 1 cup tomato sauce
- 5 ripe tomatoes, diced
- salt and pepper
- 8 eggs
- 5 oz feta cheese, crumbled
- 1/2 cup cilantro, chopped
- 1/3 cup green onion, chopped
- Heat 3 tbsp of olive oil in a large skillet over medium-low heat. Add the chopped onion and red bell pepper to the skillet. Cook gently for about 5 minutes, or until they have become soft. Add the minced garlic and cook for 30 seconds; add 1/2 tsp of cumin, 1/2 tsp of sweet paprika, and 1/4 tsp of cayenne pepper. Stir and cook for 1 minute.
- Add the diced tomatoes to the skillet and season with your preferred amount of salt and pepper. Leave it to simmer for 6 minutes and then add 1 cup of tomato sauce. Carefully taste the food; add more salt and pepper if needed.
- Make small indentations in the tomato sauce with a spoon and gently crack 8 eggs into the indentations. Let the eggs cook for 3 minutes. Then over the skillet with a lid and cook for another 2 minutes, or until eggs are poached. Turn off the heat.
- Spread 5 oz of crumbled feta cheese and garnish the dish with 1/2 cup of chopped cilantro and 1/3 cup of green onion. Serve.
Let us know in the comments what you thought of the recipe and if you would like to see similar recipes in the future!