Shakshuka

Name: Shakshuka
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: middle_eastern
Ingredients: 3 tbsp extra-virgin olive oil; 1, diced yellow onion; 1, diced red bell pepper; 4 cloves, sliced garlic; 2 tbsp tomato paste; 1.5 tsp ground cumin; 1 tsp sweet paprika; 1 tsp (optional) harissa or Aleppo pepper; 1 (28 oz) can, hand-crushed whole peeled tomatoes; 6 large eggs; 1/2 cup, crumbled feta cheese; 2 tbsp, chopped fresh parsley; 2 tbsp, chopped fresh cilantro

Eggs poached in a spiced tomato-pepper sauce with cumin, garlic, and a flurry of feta and herbs — the universally beloved one-pan brunch.

vegetarian
gluten-free
nut-free
high-protein
contains-dairy
contains-eggs

Ingredients

extra-virgin olive oil3 tbsp
yellow onion1, diced
red bell pepper1, diced
garlic4 cloves, sliced
tomato paste2 tbsp
ground cumin1.5 tsp
sweet paprika1 tsp
harissa or Aleppo pepper1 tsp (optional)
whole peeled tomatoes1 (28 oz) can, hand-crushed
large eggs6
feta cheese1/2 cup, crumbled
fresh parsley2 tbsp, chopped
fresh cilantro2 tbsp, chopped

Steps

Cook onion and bell pepper.
Heat the oil in a 12-inch skillet over medium. Cook the onion and bell pepper with a pinch of salt until soft and golden at the edges, 8 minutes.
Add garlic and spices.
Stir in the garlic, tomato paste, cumin, paprika, and harissa. Cook 1 minute, stirring, until the paste darkens.
Simmer tomatoes and water.
Add the crushed tomatoes and 1/2 cup water. Simmer until thickened and the oil rises around the edges, about 12 minutes. Season with salt.
Make wells and add eggs.
Make 6 wells in the sauce with a spoon. Crack an egg into each.
Scatter feta and herbs.
Scatter the feta, parsley, and cilantro. Serve directly from the skillet with crusty bread.

Nutrition

Nutrition, per serving. 265 calories. Protein 15.3 grams, 23 percent. Carbs 13.7 grams, 20 percent. Fat 17.1 grams, 57 percent. Fiber 3.9 grams, sugar 8.1 grams, saturated fat 5.3 grams, sodium 510 milligrams. Estimated from ingredients.