Shakshuka With Feta

• จำนวนที่เสิร์ฟ: 4 servings
• เวลารวม: 50 minutes

ส่วนผสม

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

วิธีทำ

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.

หมายเหตุ

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

ข้อมูลโภชนาการ

• แคลอรี่: 260
• ไขมันทั้งหมด: 19 g
• ไขมันอิ่มตัว: 7 g
• ไขมันไม่อิ่มตัว: 10 g
• ไขมันทรานส์: 0 g
• โซเดียม: 644 mg
• คาร์โบไฮเดรตทั้งหมด: 12 g
• ใยอาหาร: 3 g
• น้ำตาลทั้งหมด: 6 g
• โปรตีน: 13 g