Shakshuka
Servings: 2 servings
This easy shakshuka recipe is loaded with flavor. Eggs poached in a slightly spicy pepper & tomato sauce, then topped with feta cheese - perfect for enjoying with a slice of crusty bread.
Ingredients
- 1 tablespoon olive oil
- 1 red bell pepper seeded and sliced
- 1 poblano peppers seeded and sliced
- 1 small onion diced
- 3 cloves garlic minced
- 2 teaspoons paprika
- 1 teaspoon cumin
- 14 oz can diced tomatoes
- 2 eggs
- ¼ cup feta cheese
- parsley chopped
- salt and pepper
Instructions
- Heat oil in your pot over medium heat. Once hot, add the poblano and red bell peppers and onions, stir to coat, and cook for 5 minutes or until beginning to brown, stirring as needed. Add the garlic, paprika, and cumin and cook until fragrant, about 30 seconds.
- Add the tomatoes and their juices. Reduce heat and simmer for 10 minutes to allow the mixture to thicken.
- Crack the eggs into the sauce, spacing them evenly apart. Cover and allow the eggs to cook until the whites have set and the yolk is to your prefered consistency, 5-7 minutes. You can spoon the sauce over the top as needed to encourage them to cook thoroughly.
- Season to taste. Serve immediately with feta cheese, chopped parsley, and a few slices of crusty bread.
