Shakshuka
Use up a can of fire-roasted tomatoes and whip up this easy breakfast recipe.
Servings: 2 servings
Calories: 293kcal
Equipment
- Cast-iron skillet
Ingredients
- 1/2 yellow onion diced
- 1/2 green bell pepper diced
- 2 garlic cloves minced
- 1 tsp olive oil
- 1 14.5 oz. can of fire-roasted tomatoes
- 4 eggs
- Dash of salt & pepper
- 1/4 cup feta cheese
- Chopped parsley optional
- Toasted pita bread optional
Instructions
- Preheat the oven to 375 degrees.
- Heat a non-stick skillet (preferably cast-iron, 10" if possible) over medium heat. Add the teaspoon of olive oil.
- Once heated, scrape in the diced green bell pepper, diced onion, and minced garlic cloves. Sauté the vegetables for 4 minutes.
- Pour in the can of fire-roasted tomatoes—the full can, do not drain the juices. Mix the vegetables, then let them simmer for 5 minutes, stirring occasionally.
- Using a spoon, create four divets in the tomato mixture. Crack the eggs gently into each divet. Use the spoon to carefully scoop a little bit of the tomato sauce mixture on top of the egg whites.
- Sprinkle the shakshuka with a dash of salt and pepper, then move the skillet to the oven.
- Bake for 10 minutes. The eggs may still jiggle a bit as you take them out, this is okay! You don't want to overcook them.
- Sprinkle with feta cheese and chopped parsley, if desired. Serve with toasted pita bread in bowls.
Notes
Calories do not reflect the optional parsley and pita bread.