Shakshuka

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large skillet, heat the olive oil over medium heat.

Step 2

Add the chopped onion and diced bell peppers to the skillet. Cook, stirring occasionally, until the vegetables are softened (about 5-7 minutes).

Step 3

Add the minced garlic and cook for another minute until fragrant.

Step 4

Add Spices, Za’atar, Sun-Dried Tomatoes, and Diced Tomatoes:

Step 5

Stir in the ground cumin, smoked paprika, ground coriander, and Za’atar. Cook for another minute to release the flavors.

Step 6

Add the chopped sun-dried tomatoes and stir to combine.

Step 7

Pour in the diced tomatoes (with juice) and stir. Simmer the sauce for 10 minutes, allowing it to thicken slightly.

Step 8

Use a spoon to make small wells in the tomato sauce. Crack an egg into each well.

Step 9

Cover the skillet with a lid and cook for 5-8 minutes, or until the eggs are done to your liking (longer if you prefer fully cooked yolks).

Step 10

Once the eggs are cooked, remove the skillet from the heat. Sprinkle the crumbled feta cheese over the top, and garnish with chopped fresh cilantro.

Step 11

Serve the Shakshuka directly from the skillet with crusty bread or pita on the side for dipping.