Breakfast & Brunchcountryliving
Shakshuka with Feta and Parsley
Incredible for the smell alone, the taste is just as spicy and rich.
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 40 min👤 Country Living📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●skillet
- ●pan
📝 Preparation Steps
1
Place a rack in the center of the oven and preheat the oven to 375ºF.
2
In a 10-inch oven-safe skillet set over medium heat, heat the oil and butter until the butter melts. Add the onions and bell pepper and cook for 10 to ⏱️ 12 minutes, stirring, until the vegetables are very soft. Stir in the garlic and cook for another ⏱️ 2 minutes. Add the cumin, sweet paprika, smoked paprika, cayenne pepper, and oregano and stir well.
medium onion, chopped1
3
Add the tomatoes and use the back of a spoon to break up the tomatoes. Stir in the salt and pepper and simmer gently for 8 to ⏱️ 10 minutes, until the sauce is bubbling and slightly thickened. Remove the pan from the heat. Add ½ cup of the feta and stir. Crack the eggs into the tomato mixture and use the spoon to gently nestle the eggs in the sauce. Season the eggs with salt and pepper.
saltlarge eggs6
4
Bake for ⏱️ 10 minutes, until the egg whites are set. Let cool for ⏱️ 5 minutes. Sprinkle with parsley and the remaining ½ cup feta. Serve warm with the pita bread.
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