Easy Shakshuka Recipe with Feta

• Vegetarian

• Produce

  • 1/4 cup Flat-leaf parsley
  • 8 cloves Garlic
  • 1 Red bell pepper
  • 1 26.6-ounce box Tomatoes
  • 1 Yellow onion, large

• Refrigerated

  • 8 Eggs

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 1/2 tsp Hungarian paprika, Sweet
  • 1/4 tsp Red pepper flakes
  • 1 tsp Salt

• Oils & Vinegars

  • 1/4 cup Olive oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Bread & Baked Goods

  • 1 Bread or pita, Crusty

• Dairy

  • 3 oz Feta cheese

Found on umamigirl.com

Description

Ingredients

• 1/4 cup olive oil
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 1 teaspoon salt, divided
• Freshly ground black pepper
• 8 cloves garlic, chopped
• 1 teaspoon ground cumin
• 1 1/2 teaspoons sweet Hungarian paprika
• 1/4 teaspoon red pepper flakes
• 1 26.6-ounce box chopped tomatoes
• 3 ounces feta cheese, crumbled
• 8 eggs
• 1/4 cup chopped flat-leaf parsley
• Crusty bread or pita for serving

Directions

• Heat olive oil over medium heat in a heavy 12-inch frying pan with tall sides and a lid (which youll use later). Add onion and garlic along with a good pinch of the salt and some pepper and cook, stirring occasionally, for about 5 minutes, until somewhat tender. Add garlic, cumin, paprika and pepper flakes and cook, stirring frequently, two minutes more. Add tomatoes and remaining salt and simmer until slightly thickened, about 15 minutes. Stir in feta. Reduce heat to medium-low and, working one at a time, use a spoon to make a small well for each egg and crack egg into it. Cover pan and simmer for 10-15 minutes, until whites are set.* Remove from heat and sprinkle with parsley and more salt and pepper. Serve with crusty bread or pita.