Shakshuka With Feta

• portions: 4 servings
• temps total: 50 minutes

Ingrédients

3 tablespoons extra-virgin olive oil

1 large onion, halved and thinly sliced

1 large red bell pepper, seeded and thinly sliced

3 garlic cloves, thinly sliced

1 teaspoon ground cumin

1 teaspoon sweet paprika

1/8 teaspoon ground cayenne, or to taste

1 (28-ounce) can whole plum tomatoes with their juices, coarsely chopped

3/4 teaspoon kosher salt, plus more as needed

1/4 teaspoon black pepper, plus more as needed

5 ounces feta, crumbled (about 1 1/4 cups)

6 large eggs

Chopped cilantro, for serving

Hot sauce, for serving

Instructions

Heat oven to 375 degrees. Heat oil in a large skillet over medium-low. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Taste and add more salt and pepper if needed. Stir in crumbled feta.

Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.

Notes

https://cooking.nytimes.com/recipes/1014721-shakshuka-with-feta

Nutrition

• Calories: 260
• Lipides Totaux: 19 g
• Lipides Saturés: 7 g
• Lipides Insaturés: 10 g
• Acides Gras Trans: 0 g
• Sodium: 644 mg
• Glucides Totaux: 12 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 6 g
• Protéines: 13 g