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Easy Shakshuka

by Rebecca February 26, 2021

Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 4

When a friend introduced me to this dish the first word I said was “lovely”. I became obsessed and no one can complain because they enjoy and love this Easy Shakshuka as I do. Poached eggs in a flavorful tomato sauce, just wow!

INGREDIENTS

2 tbsp olive oil

1 large onion, chopped

1 orange bell pepper, chopped

4 cloves garlic, minced

1/2 tsp cumin

1/2 tsp paprika

1/4 tsp cayenne pepper

1–2 tsp curry powder

1/4 tsp turmeric

1/2 tsp sea salt

1/4 tsp ground pepper

28 oz can diced tomatoes

4–5 Eggs

1/2 c. feta cheese

fresh cilantro and parsley, for serving

How to make Easy Shakshuka

Step 1: In a large skillet, heat oil over medium heat. Once the oil is hot, add the onion, bell pepper, and garlic. Cook for about 5 to 10 minutes until the onions are soft and aromatic.

Step 2: Stir in the cumin, paprika, cayenne, curry, turmeric, salt, and pepper. Cook for another minute before adding in the diced tomatoes. Bring to a boil, then decrease the heat to a simmer. Cook for 10 minutes more until the is slightly thick. Add in the feta cheese and stir.

Step 3: Into the tomato sauce, crack the eggs. A large skillet can accommodate 4 to 5 eggs. Cover and cook the eggs for approximately 5 minutes. Take out of the heat, remove the cover, and allow it to sit for at least a minute or two before serving.

Step 4: Onto each plate, spoon 1 to 2 eggs with a huge serving of tomato sauce. Garnish with more feta cheese and some fresh cilantro and parsley. Enjoy with toast and veggies. For a complete meal, serve over a whole grain such as quinoa or brown rice.

NUTRITION FACTS:

Serving Size: 1/4 of recipe
Calories: 284 | Sugar: 8g | Sodium: 620mg | Fat: 18g | Saturated Fat: 6g | Unsaturated Fat: 6g | Trans Fat: 0g | Carbohydrates: 17g | Fiber: 3g | Protein: 14g | Cholesterol: 224mg

Easy Shakshuka

Rebecca Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 4 When a friend introduced me to this dish the first word I said… General Recipes Easy Shakshuka European Print This
Serves: 4 Prep Time: 10 mins Cooking Time: 30 mins 30 mins
Nutrition facts: 284 calories 18 fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 1 orange bell pepper, chopped
  • 4 cloves garlic, minced
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1–2 tsp curry powder
  • 1/4 tsp turmeric
  • 1/2 tsp sea salt
  • 1/4 tsp ground pepper
  • 28 oz can diced tomatoes
  • 4–5 Eggs
  • 1/2 c. feta cheese
  • fresh cilantro and parsley, for serving

Instructions

Step 1: In a large skillet, heat oil over medium heat. Once the oil is hot, add the onion, bell pepper, and garlic. Cook for about 5 to 10 minutes until the onions are soft and aromatic.

Step 2: Stir in the cumin, paprika, cayenne, curry, turmeric, salt, and pepper. Cook for another minute before adding in the diced tomatoes. Bring to a boil, then decrease the heat to a simmer. Cook for 10 minutes more until the is slightly thick. Add in the feta cheese and stir.

Step 3: Into the tomato sauce, crack the eggs. A large skillet can accommodate 4 to 5 eggs. Cover and cook the eggs for approximately 5 minutes. Take out of the heat, remove the cover, and allow it to sit for at least a minute or two before serving.

Step 4: Onto each plate, spoon 1 to 2 eggs with a huge serving of tomato sauce. Garnish with more feta cheese and some fresh cilantro and parsley. Enjoy with toast and veggies. For a complete meal, serve over a whole grain such as quinoa or brown rice.

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Rebecca

I started cooking as a child with my parents and grandparents. I love cooking for my family and like trying new recipes.

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