Shakshuka with Feta

Ingredients - Serves 4

• Parsley - 2 tablespoons, chopped
• Feta cheese - 1/2 cup, crumbled
• Eggs - 6
• Salt - To taste
• Cayenne pepper - 1/4 teaspoon
• Paprika - 1 teaspoon
• Cumin - 1 teaspoon
• Tomatoes - 1 can (28 oz), diced
• Garlic cloves - 2, minced
• Red bell pepper - 1, chopped
• Onion - 1, chopped
• Olive oil - 2 tablespoons

Let's Get Started

1. Heat olive oil in a large sauté pan on medium heat.
2. Add the chopped bell pepper and onion and cook until soft.
3. Add garlic and spices and cook for another minute.
4. Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon.
5. Season with salt, and let the sauce simmer for 10-15 minutes until it starts to reduce.
6. Then, make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
7. Sprinkle the crumbled feta cheese and parsley on top.
8. Serve with a warm crusty bread.

Dietary Info

• Dish Type: Main Course
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Calories: 300
• Fat: 15g
• Carbs: 20g
• Protein: 12g
• Sodium: 500mg
• Sugar: 6g