Shakshuka

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YIELD

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DIFFICULTY

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YIELD: 4 servings
TOTAL TIME: 40 minutes
ACTIVE TIME: 10 minutes
DIFFICULTY: Easy

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INGREDIENT WEIGHT VOLUME
Olive oil, extra virgin 30 g 30 mL / 2 tbsp
Red bell pepper, seeded & diced 150 g / 5 oz 1 pepper
White onion, diced 100 g 1 medium onion
Garlic, minced 10 g 4 cloves
Paprika 4 g 2 tsp
Cumin, ground 2 g 1 tsp
Chilli powder 1 g ¼ tsp
Whole tomatoes, peeled & canned 800 g / 28 oz
Salt to taste
Black pepper, freshly ground to taste
Feta cheese, crumbled 4 oz / 120 g 1 cup
Eggs 270 g 6 large eggs
Parsley, chopped For garnish

[/vc_column_text][/vc_column][vc_column width=”1/6″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]METHOD[/vc_column_text][vc_column_text]In a large pan, heat olive oil on medium heat. Add the red bell pepper and white onion and cook for 5 minutes or until the onion becomes translucent.

Add garlic, paprika, cumin, chilli powder and cook for an additional minute. 

Pour the tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring to a simmer. Simmer for 10 minutes.

Stir in the crumbled feta cheese. 

Using your spoon, 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.

Garnish with chopped parsley and serve. [/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black” border_width=”2″ el_width=”60″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]NOTES[/vc_column_text][vc_column_text]

  • Serve with pita bread and/or avocados if desired
  • Garnish with extra feta cheese 

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