Créé avec l’IA
Shakshuka with Feta
35 min 190 kcal par portion Moyen
Ingrédients
4 Portions
- olive oil2 tablespoons
- onion1 large
- red bell pepper1 large
- garlic3 cloves
- ground cumin1 teaspoon
- sweet paprika1 teaspoon
- diced tomatoes28 ounces
- salt0,5 teaspoon
- black pepper0,25 teaspoon
- eggs4 large
- feta cheese0,5 cup
- fresh parsley0,25 cup
Instructions
- 1
Heat the olive oil in a large skillet over medium heat.
- 2
Add the diced onion and red bell pepper. Sauté for 5-7 minutes, until softened.
- 3
Stir in the minced garlic, ground cumin, and sweet paprika. Cook for 1 minute until fragrant.
- 4
Pour in the diced tomatoes with their juices. Add the salt and black pepper. Stir to combine.
- 5
Simmer the sauce for 10-12 minutes, stirring occasionally, until it thickens slightly.
- 6
Make four small wells in the sauce and gently crack an egg into each well.
- 7
Cover the skillet and cook for 5-7 minutes, or until the egg whites are set but the yolks are still runny.
- 8
Sprinkle the crumbled feta cheese over the top and cook for 1 more minute.
- 9
Remove from heat and garnish with chopped fresh parsley.
