One of the quickest and simplest meals I know, Shakshuka is an amazing dinner option. A broth of red pepper, onion, and tomato enrobe soft-boiled eggs for a delicious veggie-packed meal. Topped with feta and paired with some fresh crusty bread to dip, this meal is incredible. With the price of eggs on the rise, find a local farmer to get your eggs from! They’re even better than store bought!
Ingredients:
2 tsp olive oil
1 28 oz can whole peeled san marzano tomatoes
1 red bell pepper, sliced thin
4 garlic cloves, minced
1 medium yellow onion, diced
2 tsp smoked paprika
1 tsp paprika
1 tsp cumin
¼ tsp chili powder
Salt and pepper, to taste
6 eggs*
¼-⅓ cup crumbled feta
Chopped cilantro and parsley for serving
*depending on how many servings you want, only cook the desired amount of eggs. If you’re 2 people, just make 2 or 4 eggs, so your leftovers last longer. Just add a poached egg later!
Directions:
Heat oil in a large skillet. Saute onions until translucent. Add in peppers and cook until semi-soft. Add in garlic and cook for 1 minute. Add in the tomatoes and their juices. Crush with your cooking spoon to break them apart, or give them a crush with your hand before adding them to the skillet.
Stir in spices, salt, and pepper, and let cook for 5 minutes. Make 6 wells in the sauce and add a cracked egg to each. Cover the skillet and cook for 5-8 minutes or eggs are done to your preference.
Top with feta and herbs, and enjoy!
