Shakshuka with Feta, Warm Corn Tortillas, and Cucumber Salad

Name: Shakshuka with Feta, Warm Corn Tortillas, and Cucumber Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 7 servings
Cuisine: Mediterranean
Ingredients: 8 eggs (whole); 2 tablespoon olive oil (extra virgin); 1 yellow onion (diced); 2 red bell peppers (seeded and diced); 4 clove garlic (minced); 2 can crushed tomatoes; 1.5 teaspoon ground cumin; 1.5 teaspoon smoked paprika; 1.5 teaspoon kosher salt; 0.5 teaspoon black pepper; 4 ounce feta cheese (crumbled); 14 corn tortillas (gluten-free); 2 English cucumbers (thinly sliced); 2 tablespoon fresh parsley (chopped)

Farm-fresh eggs gently poached in a rich cumin-and-paprika tomato bell pepper sauce, finished with crumbled feta, warm tortillas, and a refreshing cucumber salad.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 7
Cuisine: Mediterranean
Difficulty: Easy
Cost: $2.84/serving

Dietary

Vegetarian
Gluten-Free
Nut-Free
Soy-Free
Pescatarian
Low-Calorie
Low-Fat
Low-Saturated-Fat

Ingredients

8 eggs (whole)
2 tablespoon olive oil (extra virgin)
1 yellow onion (diced)
2 red bell peppers (seeded and diced)
4 clove garlic (minced)
2 can crushed tomatoes
1.5 teaspoon ground cumin
1.5 teaspoon smoked paprika
1.5 teaspoon kosher salt
0.5 teaspoon black pepper
4 ounce feta cheese (crumbled)
14 corn tortillas (gluten-free)
2 English cucumbers (thinly sliced)
2 tablespoon fresh parsley (chopped)

Instructions

Heat the olive oil in a large 12-inch deep skillet over medium heat. Add the diced yellow onion and red bell peppers, sautéing for 6 to 7 minutes until softened and lightly golden.
Stir in the minced garlic, ground cumin, smoked paprika, 1 teaspoon of the kosher salt, and black pepper; cook for 1 minute until fragrant. Pour in both cans of crushed tomatoes, reduce heat to medium-low, and simmer gently for 5 minutes until sauce thickens slightly.
Use the back of a spoon to create 8 small wells in the sauce. Crack an egg directly into each well. Cover the skillet with a lid and cook over medium-low heat for 6 to 8 minutes until the egg whites are set and yolks remain slightly soft.
While eggs poach, toss the sliced English cucumbers with the remaining 1/2 teaspoon kosher salt in a serving bowl. Warm the corn tortillas in a dry skillet or microwave until soft and pliable.
Remove the skillet from the heat, scatter crumbled feta cheese and chopped fresh parsley over the top, and serve immediately with the warm corn tortillas and cucumber salad.

Notes

Watch the skillet closely during the final 2 minutes of cooking so the egg yolks stay creamy to your liking.

Nutrition (per serving)

Calories: 350
Protein: 15.6 g
Carbohydrates: 43.6 g
Fat: 11.7 g
Fiber: 3.6 g
Sodium: 1039 mg
Saturated Fat: 3.5 g
Sugar: 10.6 g
Cholesterol: 203 mg