Shakshuka

30m

1 tbsp
olive oil
1/2
yellow onion
3 cloves
garlic, minced
1
bell pepper, chopped
1 tsp
cumin
1 tbsp
paprika
1/4 tsp
cayenne
a dash
salt and pepper
28 oz can
fire roasted diced tomatoes
1/3 cup
feta, crumbled
4
eggs
a dash
cilantro or parsley, for garnish
  1. Heat oil over low-medium heat in a medium-large skillet. Add onion and sauté for 5-7 minutes, until translucent.

  2. Add garlic and bell pepper and sauté 2 minutes.

  3. Add cumin, paprika, cayenne, salt, and black pepper. Sauté until fragrant, about 3 minutes.

  4. Add tomatoes and cook for about 10 minutes, stirring frequently, until tomatoes begin to thicken. Fold in feta.

  5. Crack eggs directly over the tomato sauce, distributing them evenly around the pan. Cover and cook about 5 minutes, until yolks are just set.

  6. Garnish with de-stemmed cilantro or parsley leaves and serve immediately, on its own or with whole wheat pita or crusty bread.

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