Créé avec l’IA
Tomato Pepper Shakshuka with Feta Baguette Crostini
35 min 457 kcal par portion Moyen
Ingrédients
4 Portions
- large eggs8 large eggs
- crushed tomatoes600 g
- red bell pepper, sliced300 g
- baguette, sliced200 g
- feta cheese, crumbled100 g
- olive oil15 g
- onion, sliced150 g
- garlic, minced12 g
- ground cumin4 g
- sweet paprika4 g
- fresh parsley20 g
Instructions
- 1
Preheat the oven to 200°C. Arrange the sliced baguette on a baking tray and toast for 6–8 minutes, or until crisp and lightly golden.
- 2
Heat the olive oil in a large skillet over medium heat. Add the sliced onion and cook for 4–5 minutes, stirring occasionally, until softened.
- 3
Add the sliced red bell pepper and cook for another 5–6 minutes, until the pepper begins to soften.
- 4
Stir in the minced garlic, ground cumin, and sweet paprika. Cook for 1 minute, stirring constantly, until fragrant.
- 5
Add the crushed tomatoes to the skillet and stir well. Simmer the sauce for 10–12 minutes, allowing it to thicken slightly.
- 6
Use a spoon to make 8 small wells in the tomato and pepper sauce. Crack one egg into each well.
- 7
Cover the skillet and cook over low to medium-low heat for 6–9 minutes, or until the egg whites are set and the yolks are cooked to your preferred doneness.
- 8
While the eggs cook, spoon crumbled feta cheese over the toasted baguette slices to make the crostini.
