Breastfeeding Friendly Shakshuka
Total time40 min
Prep time10 min
Cook time30 min
4.9(8)
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Learn more →Ingredients
4 servings
- 3 tbsp garlic-infused oil
- 6 scallions, green tops only, thinly sliced
- 2 medium red bell peppers, cored and diced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- 1 can (28 oz) crushed tomatoes
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- 8 large eggs
For serving
- 2 oz feta cheese, crumbled (optional)
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Can be omittedflat-leaf parsley
Instructions
- 1
Heat the garlic-infused oil in a 12-inch skillet over medium heat until shimmering. Add the scallion greens and diced bell peppers and cook, stirring occasionally, until the peppers are softened and the scallions are wilted, about 7–8 minutes.
- 2
Add the cumin, smoked paprika, coriander, and cayenne to the skillet and stir constantly until the spices are fragrant and coat the vegetables, about 1 minute.
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