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Shakshuka warm breakfast

Shakshuka Warm Breakfast Skillet

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 1 red bell pepper diced
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper optional, for heat
  • 1 can 28 oz crushed tomatoes
  • 1 teaspoon salt
  • 6 large eggs
  • 1/4 cup crumbled feta cheese
  • Fresh parsley or cilantro chopped
  • Crusty bread or pita for serving

Method
 

  1. Heat oil in a large lidded skillet over medium; sauté onion and pepper 5-7 minutes until softened.
  2. Add garlic, cumin, paprika, and optional cayenne; cook 1 minute, stirring constantly, until fragrant.
  3. Add tomatoes and salt; stir and simmer. Reduce heat to medium-low; cook 10 minutes, stirring occasionally, until slightly thickened.
  4. Make 6 small wells with a spoon back; carefully crack an egg into each.
  5. Cover; cook 5-8 minutes until whites set but yolks remain runny, or longer for firmer yolks.
  6. Off heat, sprinkle with feta and fresh herbs; serve immediately with crusty bread for dipping.