Middle Eastern Shakshuka

Poached eggs in a savory, spiced tomato and bell pepper sauce served with crusty bread.

Nutrition per serving

• 4 largeEggs
• 1 can (14oz)Crushed Tomatoes
• 1 large, dicedRed Bell Pepper
• 1 medium, dicedYellow Onion
• 3 cloves, mincedGarlic
• 1 tspCumin
• 1 tspSmoked Paprika
• 1/4 cup, crumbledFeta Cheese

1. 1

   Sauté onion and bell pepper in olive oil until soft.

2. 2

   Add garlic and spices, cooking for 1 minute until fragrant.

3. 3

   Pour in crushed tomatoes and simmer for 10 minutes until thickened.

4. 4

   Make small wells in the sauce and crack an egg into each.

5. 5

   Cover and cook on low heat for 5-8 minutes until whites are set but yolks are runny.

6. 6

   Garnish with feta and fresh parsley.

💡 Tips for Middle Eastern Shakshuka

• • Prepare ingredients the night before for a quicker morning routine.
• • Use room-temperature eggs for more even cooking and better volume.
• • Don't let garlic burn — add it after other aromatics and cook briefly.
• • Grate cheese fresh rather than pre-shredded for better melting and flavor.

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