Red Meat Allergy Friendly Shakshuka with Feta
Total time40 min
Prep time10 min
Cook time30 min
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Learn more →Ingredients
4 servings
- 3 tbsp olive oil
- 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
- 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)
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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