Description
A warm and comforting shakshuka made with fresh ingredients, perfect for breakfast, brunch, or a light dinner.
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- 1 can (14 oz) diced tomatoes
- Salt and pepper to taste
- 6 large eggs
- Fresh parsley, chopped (for garnish)
- Feta cheese (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Pour the olive oil into an oven-safe skillet over medium heat. Add the diced onion and bell pepper. Sauté until softened, about 5 minutes.
- Stir in the minced garlic, cumin, and paprika. Cook for an additional minute.
- Add the canned diced tomatoes. Season with salt and pepper to taste. Simmer for about 5-7 minutes.
- Create small wells in the bubbling sauce and crack one egg into each well.
- Transfer the skillet to the oven and bake for approximately 10-12 minutes.
- Garnish with fresh parsley and feta cheese if desired. Serve warm.
Notes
Be careful not to overcook the eggs; aim for firm whites with slightly runny yolks for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 5g
- Sodium: 500mg
- Fat: 27g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 186mg
