Shakshuka with Feta [ 35 min ]
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.
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: 100gCalories: 250kcalCarbohydrates: 20gProtéines: 14gFat: 15gSucre: 8g
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