Anti Inflammatory Shakshuka with Feta

Total time40 min

Prep time10 min

Cook time30 min

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Ingredients

4 servings

3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, finely diced
1 red bell pepper, seeded and finely diced
4 garlic cloves, minced
1 tsp ground cumin
1 tsp sweet paprika
½ tsp smoked paprika
¼ tsp cayenne pepper
1 can (28 oz) crushed tomatoes
½ tsp sugar
Ingredient note
Added sugar is limited on an anti-inflammatory diet. This recipe contains about 0.5 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid white sugar, please tap it and change its rating to Red.
salt and pepper, to taste
8 large eggs
3 oz feta cheese, crumbled
2 tbsp fresh flat-leaf parsley, roughly chopped

For serving

crusty bread or pita, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Heat the olive oil in a 12-inch skillet over medium heat until shimmering. Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes.
2
Add the garlic, cumin, sweet paprika, smoked paprika, and cayenne. Cook, stirring constantly, until fragrant, about 1 minute, watching closely so the garlic does not brown.

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