Shakshuka with Feta and Peppers

Middle-eastern · 20 min · vegetarian, gluten-free, low-carb

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Ingredients

• 5 eggs
• 1 28-oz can canned crushed tomatoes
• 1 red bell pepper
• 1 yellow onion
• 3 garlic cloves
• 1.5 tsp ground cumin
• 1.5 tsp sweet paprika
• 1/2 cup crumbled feta cheese
• 2 tbsp olive oil
• 1/4 cup fresh cilantro

Method

1. Saute sliced onion and pepper in olive oil over medium heat until soft, 6 minutes.
2. Add garlic, cumin, and paprika and cook 1 minute until fragrant.
3. Pour in crushed tomatoes, season with salt, and simmer until thickened, 5 minutes.
4. Make 5 wells and crack an egg into each; scatter feta between them.
5. Cover and cook 5-7 minutes until whites are set but yolks remain runny.
6. Top with cilantro and serve from the pan with bread.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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