Shakshuka with Feta [ 35 min ]

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This Shakshuka with Feta is not only a feast for the eyes with its vibrant colors, but also a delightful culinary journey. Packed with bold flavors from the spicy tomato sauce and creamy feta cheese, it’s a perfect dish to impress at a weekend brunch or a quick weeknight dinner. The combination of poached eggs and the savory sauce makes it a wholesome meal that's ready in just 30 minutes.
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Portions 4 servings
Temps de préparation 10 minutes
Temps de cuisson 25 minutes
Temps total 35 minutes

Ingrédients

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 1 red red bell pepper, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon chili powder
  • 1 can (28 oz) crushed tomatoes
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 large eggs
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped

Instructions

  • Heat olive oil in a large skillet over medium heat.
  • Add the chopped onion and red bell pepper, and sauté until softened, about 5-7 minutes.
  • Stir in the minced garlic, ground cumin, paprika, and chili powder. Cook for another minute until fragrant.
  • Pour in the crushed tomatoes, season with salt and black pepper, and bring to a simmer.
  • Simmer for 10 minutes, until the sauce thickens slightly.
  • Make six small wells in the sauce and gently crack an egg into each well.
  • Cover the skillet and cook for 5-7 minutes, or until the eggs are set to your liking.
  • Sprinkle crumbled feta cheese and chopped fresh parsley over the top before serving.

Nutrition

Serving: 100g | Calories: 250kcal | Carbohydrates: 20g | Protéines: 14g | Fat: 15g | Sucre: 8g
Calories: 250kcal
Type de plat: Main Course
Cuisine: Mediterranean
Keyword: breakfast, brunch, comfort food, cooking adventure, easy recipe, eggs, feta, flavorful, fresh herbs, healthy, low carb, Mediterranean, one pan, protein-rich, quick meal, shakshuka, tomato sauce, vegetarian, weeknight dinner

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