Spicy Tomato and Bell Pepper Shakshuka

Name: Spicy Tomato and Bell Pepper Shakshuka
Total time: 50 min
Yield: 6
Ingredients: 2 tbsp olive oil; 1 large onion, diced; 120 g sliced fresh mushrooms; 1 tsp salt, or more to taste; 240 ml diced red bell pepper; 1 jalapeno pepper, seeded and sliced; 1 tsp cumin; 0.5 tsp paprika; 0.5 tsp ground turmeric; 0.5 tsp freshly ground black pepper; 0.25 tsp cayenne pepper; 1 (800 g) can crushed San Marzano tomatoes, or other high-quality plum tomatoes; 120 ml water, or more as needed; 6 large eggs; 2 tbsp crumbled feta cheese; 2 tbsp chopped fresh parsley

A delightful spicy tomato and bell pepper sauce simmered with soft-poached eggs, perfect for breakfast or any meal of the day.

50 min

easy

185kcal

calories

15g

carbohydrates

11g

fat

fiber

10g

protein

670mg

sodium

sugar

Dinner Middle Eastern

Ingredients

2 tbsp olive oil

1 large onion, diced

120 g sliced fresh mushrooms

1 tsp salt, or more to taste

240 ml diced red bell pepper

1 jalapeno pepper, seeded and sliced

1 tsp cumin

0.5 tsp paprika

0.5 tsp ground turmeric

0.5 tsp freshly ground black pepper

0.25 tsp cayenne pepper

1 (800 g) can crushed San Marzano tomatoes, or other high-quality plum tomatoes

120 ml water, or more as needed

6 large eggs

2 tbsp crumbled feta cheese

2 tbsp chopped fresh parsley

Directions

Step 1

In a large, heavy skillet over medium-high heat, warm the olive oil. Add the diced onion and sliced mushrooms, then season with salt. Cook and stir until the mushrooms release their liquid and start to brown, about 10 minutes.

Step 2

Add the diced red bell pepper and jalapeño pepper to the skillet. Cook and stir until the peppers start to soften, about 5 minutes. Season with cumin, paprika, turmeric, black pepper, and cayenne. Cook and stir to blend the flavors for about 1 minute.

Step 3

Stir in the crushed tomatoes and water. Reduce the heat to medium and let it simmer uncovered, stirring occasionally, until the vegetables are softened and sweet, about 15 to 20 minutes. Add more water if the sauce becomes too thick.

Step 4

Use a large spoon to create a depression in the sauce for each egg. Crack an egg into a small ramekin and gently slide it into an indentation; repeat with the remaining eggs. Season the eggs with salt and pepper. Cover and cook until the eggs reach the desired doneness.

Step 5

Serve the shakshuka topped with crumbled feta cheese and chopped parsley.