Shakshuka with Feta
Eggs poached in spicy tomato sauce with feta – a savory breakfast dish.
- 25 min
- 463 kcal / serving
- easy
- vegetarian
- Protein
- 20 g
- Fat
- 30 g
- Carbs
- 26.5 g
Contains: milk, egg (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 1 can chopped tomatoes (400 g each)
- 4 eggs
- 100 g feta cheese
- 1 red bell pepper
- 1 onion
- 2 cloves garlic
- 1 tsp cumin
- 1 tsp paprika
- 2 tbsp olive oil
- Salt and pepper
Method
- Finely dice onion and bell pepper, press garlic.
- Heat olive oil in a deep skillet and fry onion and pepper for 5 minutes.
- Add garlic, cumin and paprika, stir for 1 minute.
- Add chopped tomatoes, season with salt and pepper and simmer for 10 minutes.
- Make 4 wells in the sauce and crack 1 egg into each.
- Crumble feta on top, cover and cook over medium heat for 5–7 minutes until eggs are set.
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