Shakshuka
Shakshuka is one of my go-to weekday meals. It’s easy, healthy, and beyond flavorful. The spiced tomato sauce is the perfect bed for the baked eggs which get topped with creamy feta and cilantro. Pair it with some pita or crusty bread and you have an incredible meal in about 15 minutes! What more could you want?
Ingredients
Olive oil
1 onion, sliced
1 red bell pepper, sliced
1 cup chopped eggplant (optional)
4 cloves garlic, minced
2 teaspoons paprika
2 teaspoons cumin
1/2 teaspoon red pepper flakes
Salt
Pepper
1 28 oz can whole peeled tomatoes
4–5 eggs
Feta
Cilantro
Pita (for serving)
Instructions
In a large skillet heat up the olive oil over medium high heat
Add in the sliced onions, red pepper, and eggplant. Let them saute until the vegetables are tender and starting to caramelize, about 7-10 minutes
To the vegetables add the minced garlic, paprika, cumin, red pepper, salt, and pepper. Stir to combine and saute for a minute
Add in the canned tomatoes and use a wooden spoon to roughly chop the tomatoes up. Stir everything together and let it cook for about 5 minutes
Use a spoon and create a little well in the sauce. Carefully add a cracked egg. Keep doing this for all of the eggs
Once all of the eggs are in the sauce put a lid on and cook until the eggs are cooked to your liking, about 5-7 minutes
Once cooked take off the lid, sprinkle with crumbled feta and chopped cilantro, and serve with pita bread. YUM.
