Shakshuka with Roasted Red Peppers and Feta

Savory tomato sauce with poached eggs, enriched with roasted peppers and creamy feta for a comforting breakfast.

Cuisine: Israeli

Category: Breakfast

Prep: 15 minutes. Cook: 15 minutes.

Serves 4.

Ingredients

• 2 tbsp olive oil
• 1 large onion
• 2 cloves garlic
• 1 roasted red pepper
• 1/4 cup tomato paste
• 14 oz can diced tomatoes
• 1/4 tsp cumin
• 1/4 tsp paprika
• 1/4 tsp salt
• 1/8 tsp cayenne pepper
• 4 eggs
• 1/4 cup feta cheese

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 finely chopped onion and cook until soft, about 5 minutes.
2. Step 2: Stir in 2 minced garlic cloves and cook 1 minute until fragrant. Add 1 chopped roasted red pepper, 1/4 cup tomato paste, 14 oz diced tomatoes, 1/4 tsp cumin, 1/4 tsp paprika, 1/4 tsp salt, and 1/8 tsp cayenne pepper. Simmer 10 minutes, stirring occasionally.
3. Step 3: Create 4 wells in the sauce and crack 4 eggs into each. Cover and simmer 5-7 minutes until egg whites are set but yolks remain runny.
4. Step 4: Sprinkle with 1/4 cup crumbled feta and 2 tbsp chopped parsley. Serve immediately.