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Shakshuka with Feta

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A delightful Shakshuka featuring poached eggs in a spiced tomato sauce, topped with crumbled feta cheese.

Ingredients

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  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 can (28 oz) crushed tomatoes
  • 4 large eggs
  • 1 cup feta cheese, crumbled
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Heat the olive oil in a large skillet over medium heat until shimmering.
  2. Add the chopped onion and bell pepper; sauté until softened, about 5 minutes.
  3. Stir in the minced garlic, ground cumin, and paprika; cook for about a minute.
  4. Pour in the crushed tomatoes, stirring to combine; let simmer for about 10 minutes.
  5. Create four small wells in the tomato sauce using a spoon.
  6. Gently crack an egg into each well in the sauce.
  7. Cover the skillet and cook until the eggs are just set, about 5-8 minutes.
  8. Sprinkle crumbled feta cheese on top; season with salt and pepper to taste.
  9. Garnish with fresh parsley before serving.

Notes

Serve with crusty bread or a simple side salad. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://lunarecipez.com/shakshuka-with-feta/

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