One Skillet Spicy Shakshuka with Feta

• Vegetarian
• Gluten free

• Produce

  • 1 Bell pepper
  • 5 cloves Garlic
  • 1 Onion
  • 1 Parsley
  • 1 tbsp Parsley or oregano or herbs

• Refrigerated

  • 6 Eggs

• Condiments

  • 1 28 oz can Tomato sauce

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1/4 tsp Red pepper flakes
  • 1/4 tsp Salt

• Nuts & Seeds

  • 1 tsp Cumin

• Dairy

  • 1 2/3 oz Feta cheese

Found on jessicainthekitchen.com

Description

Ingredients

• 6 eggs
• 28 oz can/jar tomato sauce
• 1 teaspoon cumin
• 1/4 teaspoon red pepper flakes
• 5 cloves garlic, peeled and chopped finely
• 1 onion, chopped
• 1 bell pepper, sliced (I added the seeds)
• 1 tablespoon chopped parsley or oregano or herbs of your choice
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1.6 ounces feta cheese (add more of less if you want to)
• parsley, for garnish

Directions

• In a pan over medium high heat, heat one tablespoon of olive or coconut oil. Add the onions and bell peppers and stir. Cook for about 5 to 7 minutes until translucent and a bit softer. Add the garlic and stir for about 2 minutes until fragrant. Add the tomato sauce, the cumin, the red pepper flakes and a pinch of salt and 1/4 teaspoon ground black pepper. Reduce the heat to medium and stir everything together. Allow it all to cook together for 10 minutes. The bell peppers and onions should get much softer and the sauce should get thicker. Stir in the feta cheese at the end. To add the eggs, just crack them over the tomato sauce mixture. Cook eggs until the whites firm up a bit but the yolks are still runny; about 10 minutes. Garnish with parsley. Serve immediately with pita bread.
• In a pan over medium high heat, heat one tablespoon of olive or coconut oil.
• Add the onions and bell peppers and stir. Cook for about 5 to 7 minutes until translucent and a bit softer.
• Add the garlic and stir for about 2 minutes until fragrant.
• Add the tomato sauce, the cumin, the red pepper flakes and a pinch of salt and 1/4 teaspoon ground black pepper. Reduce the heat to medium and stir everything together. Allow it all to cook together for 10 minutes. The bell peppers and onions should get much softer and the sauce should get thicker. Stir in the feta cheese at the end.
• To add the eggs, just crack them over the tomato sauce mixture.
• Cook eggs until the whites firm up a bit but the yolks are still runny; about 10 minutes.
• Garnish with parsley. Serve immediately with pita bread.