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Shakshuka with N’duja and Feta

8 steps
Prep:20minCook:30min
A perfect dish for brunch at this time of year. Warm, spicy, and comforting with gooey eggs. Play around with the spices and ingredients to suit your palette!
Updated at: Mon, 23 Oct 2023 03:53:38 GMT

Nutrition balance score

Unbalanced
Glycemic Index
41
Low
Glycemic Load
25
High

Nutrition per serving

Calories829.6 kcal (41%)
Total Fat51 g (73%)
Carbs61.7 g (24%)
Sugars18.2 g (20%)
Protein34.5 g (69%)
Sodium2085.1 mg (104%)
Fiber10.1 g (36%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Bring a large pan to medium-high. Add olive oil along with onions and peppers. Sauté for 2-3 minutes.
Step 2
Season with salt, black pepper, smoked paprika, cumin seeds, red chili powder, and turmeric. Sauté for another 3 minutes.
Step 3
Add garlic and jalapeño and cook for another minute, then add tomato paste and combine.
Step 4
Add n’duja and tomatoes, season with salt, lower heat to medium, and sauté for 5 minutes.
Step 5
Add water along with thyme, and simmer covered for 20 minutes.
Step 6
Remove lid and thyme sprig, and check consistency. I like mine quite reduced, so I continue cooking for a few minutes, but you could remove it here.
Step 7
Make a few small divots in the tomato mixture and crack in your eggs. Season and sprinkle over some chives, then cover with the lid and cook for around 10 minutes.
Step 8
Remove lid and remove from heat. Top with crumbled feta, chopped parsley, and aleppo pepper. Serve with toasted sourdough.

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