Shakshuka

Shakshuka

1fat
0.5protein
0.5dairy
1vegetable

If you have never heard of shakshuka, you are not alone! Many of the ingredients are kitchen staples, which makes it a perfect brunch, lunch or dinner recipe. We served ours with a slice of toasted whole wheat toast for dipping, a few slices of baked potato that we air fried to a crisp, and some fresh avocado.

icon2 eggs
icon30 minutes
Breakfast
Gluten Free
Ingredients
3 servings
minus icon
plus icon
  • Olive oil
    1 tablespoon
  • Sweet onion, diced
    1 onion
  • Garlic cloves, minced
    5 clove
  • Red pepper, diced
    1 pepper
  • Yellow pepper, diced
    1 pepper
  • Smoked paprika
    1 teaspoon
  • Cumin
    1 teaspoon
  • Diced tomatoes
    2 (15 oz) can
  • Eggs
    6 egg
  • Crumbled feta cheese
    2 ounce
Directions
  • 1
    Preheat oven to 375° F. Heat cast iron skillet to medium heat, add olive oil.
  • 2
    Add onion and cook until soft, for ~3-5 minutes. Then add garlic, red and yellow pepper and cook until tender, ~5-8 minutes. Mix in seasonings. Add tomatoes and simmer for 5 minutes.
  • 3
    Crack eggs into skillet over tomatoes. Make sure to place them in different spots across the skillet. Sprinkle with feta cheese.
  • 4
    Transfer skillet to oven. Bake for 10-12 minutes or until eggs are set (can cook longer for fully cooked yolks).