Category: Meatless -

Shakshuka     

Ingredients:
2 tablespoons olive oil
1 cup chopped red bell peppers
1/4 cup chopped onion
1 tablespoon tomato paste
1/2 teaspoon smoked paprika
1/2 teaspoons crushed red pepper
2 cups chopped tomatoes
1/4 teaspoon ground cumin
1/4 teaspoon salt
2 large eggs
½ cup low-fat plain Greek yogurt
Feta, crumbled
Snipped fresh parsley

Preparation:
Heat oil in a 10-inch skillet over medium heat. Add bell peppers, onion, tomato paste, smoked paprika and crushed red pepper. Cook, stirring occasionally, until the onion is tender, 5 to 7 minutes.

Stir in tomatoes, cumin and salt; bring to a boil. Reduce heat to maintain a simmer; cook, stirring occasionally, until the tomatoes begin to break down, about 10 minutes.

Make 2 indentations in the tomato mixture. Break an egg into a custard cup or small bowl and slip into an indentation. Repeat with the remaining egg. Simmer, covered, until the whites are completely set and the yolks begin to thicken but are not hard, 4 to 6 minutes.

Top with yogurt and sprinkle with feta & parsley.

Date added: 2025-02-19
Number of visits: 334