DieOn Shakshuka

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

•In a large skillet, heat the olive oil over medium heat. Add the onions, bell pepper and cook, uncovered, for about 5-8 minutes, stirring occasionally until softened.

Step 2

•Add the garlic, paprika, cumin, coriander, red pepper flakes, salt and pepper, then cook for a minute until fragrant.

Step 3

•Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon.

Step 4

•Cover and let simmer for about 15 minutes. Uncover and cook a bit longer to allow the mixture to reduce and thicken. Taste and adjust the seasoning to your liking.

Step 5

•Turn off (or remove the pan from) the heat. Using a spoon, make 6 wells/indentations in the sauce. Carefully crack an egg into each well, then spoon a bit of the sauce over each of the egg whites (this will contain them and also help them cook a bit faster than the yolks), being careful not to disturb the yolks.

Step 6

•Sprinkle the eggs with salt, then sprinkle the feta around the eggs.

Step 7

•Set the pan on the stove over low heat and cover with a lid. Cook for 5-8 minutes, until the egg whites are set (check frequently towards the end as cook time can vary).

Step 8

•Garnish with chopped cilantro and parsley.

Step 9

•Serve hot with bread.