Turkish Shakshuka
This Turkish Shakshuka has eggs simmered in a spiced tomato sauce and topped with feta cheese for a meal that is equally delicious for breakfast, lunch or dinner.
Ingredients
- ½ onion
- ½ bell pepper (any color)
- 1 Tablespoon olive oil
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
- ½ Tablespoon sugar
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- 6 eggs
- ⅓ cup feta cheese
Instructions
- Dice the onion and bell pepper.
- Then, add the olive oil, diced onion and bell pepper to an oven-safe pot over medium heat. Saute while stirring with a wooden spoon until the vegetables have softened, about 10 minutes. Once the vegetables have softened, add the garlic and saute for 1 additional minute.
- Add the crushed tomatoes, tomato paste, sugar, smoked paprika, chili powder, cumin, salt, pepper and cayenne, stirring to combine. Simmer for 5 minutes to let the flavors combine.
- Gently crack eggs over the top of the pot, cover and simmer until the whites are set, about 10 minutes. Remove from heat, sprinkle with feta and cool for 5 minutes prior to serving. (Alternatively, when you crack the eggs over the tomato sauce you can move the uncovered pot to the oven and bake at 425 for 10-15 minutes until the eggs are set.)
Notes
Serve Turkish Shakshuka with pita bread for scooping up the extra sauce.
Nutrition
Calories: 429kcalCarbohydrates: 28gProtein: 25gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 513mgSodium: 2029mgPotassium: 1227mgFiber: 5gSugar: 16gVitamin A: 3750IUVitamin C: 60mgCalcium: 253mgIron: 6mg
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