Shakshuka with Feta and Cilantro

A vibrant North African dish of eggs poached in a spicy tomato and bell pepper sauce.

Nutrition per serving

• 4 largeEggs
• 1 can (14oz)Crushed Tomatoes
• 1 dicedRed Bell Pepper
• 1 small dicedOnion
• 2 cloves mincedGarlic
• 1 tspCumin
• 1 tspPaprika
• 1/4 cup crumbledFeta Cheese
• 2 tbsp choppedCilantro

1. 1

   Sauté onion and bell pepper in an oven-proof skillet until softened.

2. 2

   Add garlic, cumin, and paprika, cooking for 1 minute until fragrant.

3. 3

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

4. 4

   Crack eggs into small wells in the sauce.

5. 5

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

6. 6

   Garnish with feta and cilantro before serving.

💡 Tips for Shakshuka with Feta and Cilantro

• • 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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