Créé avec l’IA

Shakshuka

Name: Shakshuka
Total time: 45 min
Ingredients: 6 eggs; 1 can (14 oz) diced tomatoes; 1 medium onion, chopped; 1 red bell pepper, sliced; 2 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon cumin; 1 teaspoon paprika; Salt to taste; Pepper to taste; 1/4 cup feta cheese, crumbled; 2 tablespoons fresh parsley, chopped

45 min 249 kcal par portion Moyen

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Ingrédients

4 Portions

eggs6 pieces
diced tomatoes14 oz
medium onion1 piece
red bell pepper1 piece
garlic2 cloves
olive oil2 tablespoons
cumin1 teaspoon
paprika1 teaspoon
saltto taste
pepperto taste
feta cheese1/4 cup
fresh parsley2 tablespoons

Instructions

1
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sliced red bell pepper. Cook for 5 minutes until the vegetables are soft.
2
Add the minced garlic, cumin, and paprika to the skillet, and cook for another 2 minutes until fragrant.
3
Pour the can of diced tomatoes into the skillet, season with salt and pepper to taste, and stir the mixture. Simmer for 10 minutes until the tomatoes thicken slightly.
4
Using a spoon, make six wells in the tomato mixture and crack an egg into each well. Cover the skillet and cook for 5-8 minutes, or until the eggs are done to your liking.
5
Sprinkle the crumbled feta cheese and chopped parsley over the top of the shakshuka.
6
Serve hot directly from the skillet with bread if desired.

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