Shakshuka

• porties: 4 servings
• actieve tijd: 10 minutes
• totale tijd: 50 minutes

Ingrediënten

5 tbsp. extra-virgin olive oil

2 tsp. ground coriander

2 tsp. ground cumin

2 tsp. smoked paprika

1/2 tsp. caraway seeds

1 large bell pepper, seeds and ribs removed, chopped

1 c. finely chopped yellow onion

Kosher salt

2 roma tomatoes, finely chopped

5 cloves garlic, coarsely chopped

1 tbsp. finely chopped jalapeños

2 c. (16-oz.) crushed tomatoes

6 large eggs

2 tbsp. chopped fresh cilantro

2 tbsp. crumbled feta

Toasted country-style bread, for serving (optional)

Instructies

In a 10” skillet over medium heat, heat oil. Add coriander, cumin, paprika, and caraway seeds and cook, stirring frequently, until toasted and fragrant, about 30 seconds. Add bell pepper and onion; season with 1 tsp. salt. Cook, stirring occasionally and reducing heat to medium-low if spices are getting too dark, until onions are lightly golden and peppers are softened, about 10 minutes.

Stir in roma tomatoes, garlic, and jalapeños; season with 1/4 tsp. salt. Cook, stirring occasionally, until tomatoes begin to cook down and garlic and jalapeño are fragrant, about 10 minutes.

Pour in crushed tomatoes; season with salt, if needed. Cook, stirring occasionally to avoid sticking, until mixture is thickened, about 8 minutes.

Reduce heat to medium-low. Create 6 divots in vegetable mixture with the tip of a wooden spoon. Crack eggs into divots. Cover pan with a lid and cook until egg whites are bright white and firm and yolks are still runny, 8 to 10 minutes.

Top with cilantro and feta. Serve with bread alongside (if using).

Voedingswaarde

• Calorieën: 403
• Totale vet: 27 g
• Verzadigd vet: 6 g
• Transvet: 0 g
• Cholesterol: 286 mg
• Natrium: 812 mg
• Totale koolhydraten: 21 g
• Voedingsvezels: 6 g
• Totale suikers: 11 g
• Eiwit: 16 g