20-Minute Shakshuka
ByRomyL
Photo by RomyL
- Serves
- 2-3
- Prep Time
- 5 Minutes
- Cook Time
- 15 Minutes
A traditional Middle-Eastern egg dish loaded with flavour: peppers, onions, garlic, spices, and of course, eggs. If you would like to see more of my recipes, you can visit www.feedhersalt.com or @feedhersalt on Instagram!
Ingredients
- 1 tablespoon Olive Oil
- 2 Red Bell Peppers, Diced
- 1 White Onion, Diced
- 5 Cloves of garlic, Finely Chopped
- 1/4 teaspoon Cayenne Pepper
- 1/2 teaspoon Cumin
- 1/4 teaspoon Smoked Paprika
- 1 teaspoon Cracked Black Pepper
- 1 teaspoon Salt
- 1 tablespoon Tomato Paste
- 400 gram Canned, Chopped Tomatoes
- 4 Large Eggs
- 1/3 cup Roughly Chopped Parsley
- 1/3 cup Crumbled Feta
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Directions
- Step 1
Put a large pan over medium-high heat. Heat up your olive oil until glistening. Add in your peppers and sauté for 2 minutes. Then add in your onion and sauté for a further 4-5 minutes, until soft.
- Step 2
Add in your garlic and sauté for 1 minute. Add in your spices and sauté for a further 1 minute. Then mix in your tomato puree and chopped tomatoes.
- Step 3
Make 4 wells in your Shakshuka mixture (big enough for your eggs to go in). Crack a whole egg into each well and then put a lid over your pan. Turn your heat down slightly to a medium heat. When the whites of the egg have fully cooked (about 4-6 minutes). Take off the heat and serve with chopped parsley and feta.