Breakfast · 30 min · middle-eastern

Shakshuka, Levant Style

✓ USDA-verified nutrition data

Ingredients

• 6 Eggs
• 1 28-oz can Crushed tomatoes
• 2 Bell peppers
• 1 Onion
• 3 cloves Garlic
• 1 tsp Cumin
• 1 tsp Paprika
• 2 tbsp Olive oil
• 1/2 cup Feta
• 1/4 cup Parsley

Steps

1. Soften the sliced onion and peppers in the olive oil 8 minutes, until sweet and collapsed.
2. Stir in the garlic, cumin, and paprika for 1 minute until the oil turns rust-red.
3. Pour in the tomatoes, season with salt, and simmer 10 minutes until thick enough that a spoon leaves a trail.
4. Make six wells with the back of a spoon and crack an egg into each.
5. Cover and cook 6 to 8 minutes, until the whites are just set and the yolks still tremble.
6. Crumble the feta over the top, shower with parsley, and bring the whole pan to the table with bread.

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