Morning Light Shakshuka for Two

Name: Morning Light Shakshuka for Two
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Israeli
Ingredients: 1 tablespoon olive oil; 0.5 yellow onion (medium, chopped); 0.5 green bell pepper (medium, chopped); 2 clove garlic (minced); 1 teaspoon ground cumin; 0.5 teaspoon paprika; 0.25 teaspoon cayenne pepper; 1 can crushed tomatoes; 0.25 cup water; 0.5 teaspoon salt; 0.25 teaspoon black pepper (freshly ground); 4 eggs (large); 0.25 cup feta cheese (crumbled); 2 tablespoon fresh parsley (chopped); 2 whole pita bread

A vibrant skillet dish featuring eggs poached in a rich, spiced tomato and bell pepper sauce, perfect for a quick, comforting dinner.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 2
Cuisine: Israeli
Difficulty: Easy
Cost: $3.53/serving

Dietary

Vegetarian
Nut-Free
Soy-Free
Pescatarian
High-Fiber

Ingredients

1 tablespoon olive oil
0.5 yellow onion (medium, chopped)
0.5 green bell pepper (medium, chopped)
2 clove garlic (minced)
1 teaspoon ground cumin
0.5 teaspoon paprika
0.25 teaspoon cayenne pepper
1 can crushed tomatoes
0.25 cup water
0.5 teaspoon salt
0.25 teaspoon black pepper (freshly ground)
4 eggs (large)
0.25 cup feta cheese (crumbled)
2 tablespoon fresh parsley (chopped)
2 whole pita bread

Instructions

Heat 1 tablespoon olive oil in a large oven-safe skillet (about 10 inches) over medium heat. Add the chopped yellow onion and green bell pepper and cook for 5-7 minutes until softened, stirring occasionally.
Stir in the minced garlic, ground cumin, paprika, and cayenne pepper (if using). Cook for 1 minute more, until fragrant.
Pour in the crushed tomatoes and 1/4 cup water. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring the sauce to a gentle simmer, then reduce heat to low and cook for 5 minutes, stirring occasionally.
Use the back of a spoon to create 4 small wells in the tomato sauce. Carefully crack one egg into each well. Cover the skillet and continue to simmer for 5-8 minutes, or until the egg whites are set and the yolks are still runny (or cooked to your preference).
While the eggs are cooking, lightly toast the pita breads in a toaster or directly over a flame for a minute until warm and slightly crispy.
Remove the shakshuka from the heat. Sprinkle with crumbled feta cheese and chopped fresh parsley (if using). Serve immediately with the warm pita bread for dipping.

Notes

For a spicier shakshuka, add a pinch more cayenne pepper. Adjust egg cooking time to achieve your preferred yolk consistency.

Nutrition (per serving)

Calories: 487
Protein: 25.6 g
Carbohydrates: 53.7 g
Fat: 19.4 g
Fiber: 9.4 g
Sodium: 1630 mg
Saturated Fat: 4.8 g
Sugar: 15.4 g
Cholesterol: 347 mg