Shakshuka with Feta and Peppers
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Middle-eastern · 20 min · vegetarian, low-carb
336 cal
19g protein
20g carbs
20g fat
per serving · estimated
Ingredients
- 4 eggs
- 1 28 oz can canned crushed tomatoes
- 1 red bell pepper
- 1 yellow onion
- 2 garlic cloves
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1/2 cup crumbled feta cheese
- 1 1/4 tbsp olive oil
- 1/4 cup fresh cilantro
Method (tap to check — screen stays awake)
- Saute sliced onion and pepper in olive oil over medium heat until soft, 6 minutes.
- Add garlic, cumin, and paprika and cook 1 minute until fragrant.
- Pour in crushed tomatoes, season with salt, and simmer until thickened, 5 minutes.
- Make 5 wells and crack an egg into each; scatter feta between them.
- Cover and cook 5-7 minutes until whites are set but yolks remain runny.
- Top with cilantro and serve from the pan with bread.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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