Thursday, January 25, 2018

Shakshuka with Feta


Adapted From: cooking.nytimes.com
Course: All-In-One; Breakfast
Cuisine: African | North
Main Ingredient: Eggs
Cook Time: 50 min
Total Time: 50 min
Serves:

Ingredients
  • 2 tablespoon EVOO
  • 1 whole onion halved and thinly sliced
  • 1 whole pepper, red bell seeded and thinly sliced
  • 4 clove garlic thinly sliced
  • 1 teaspoon cumin, ground
  • 1 teaspoon paprika, sweet
  • ½ teaspoon cayenne, ground or to taste
  • 28 ounce tomato, whole plum one can with juices; coarsely chopped
  • 5 ounce cheese, feta crumbled
  • 8 whole egg
  • salt & pepper to taste
  • ¼ cup cilantro chopped for garnish
  • hot sauce optional; recipe: https://www.plantoeat.com/recipes/4442366

Directions
  1. Heat oven to 375°F.
  2. Heat oil in a large skillet over medium-low heat.
  3. Add onion and bell pepper. Cook until soft, about 20 minutes.
  4. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 more minute.
  5. Pour in tomatoes and season with salt and pepper, simmering until tomatoes have thickened, about 10 minutes.
  6. Stir in crumbled feta.
  7. Gently crack eggs into skillet over tomatoes. Season with salt and pepper.
  8. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes.
  9. Garnish with cilantro and serve with hot sauce.
  10. Sauce: https://www.plantoeat.com/recipes/4442366

Nutrition Estimate per Serving
  • Net Carbs: 14g
  • Calories: 348
  • Protein: 20g
  • Carbohydrate: 16g
  • Fat: 24g
  • Fiber: 4g

All recipes maintained on
Plan To Eat

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