Classic Mediterranean shakshuka

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the EVOO in a large skillet over medium heat. Add the onion and bell pepper, cooking for about 5 minutes until softened.

Step 2

Add garlic and spices: Stir in the garlic, cumin, smoked paprika, and cayenne. Cook for 1 minute until fragrant.

Step 3

Pour in the crushed tomatoes, season with salt and pepper, and let simmer for 10 minutes, stirring occasionally.

Step 4

Make small wells in the sauce and crack an egg into each one. Cover the skillet and cook for 5–7 minutes until the egg whites are set but yolks remain slightly runny.

Step 5

Garnish and serve: Sprinkle with crumbled feta and fresh herbs. Serve hot with whole wheat pita or crusty bread.