Smoky tuna egg shakshuka

Heat olive oil in a large skillet over medium heat until shimmering.

Add chopped onion and bell pepper; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add canned tomatoes, smoked paprika, cumin, salt, and black pepper; simmer for 10 minutes.

Gently fold in drained canned tuna, breaking it into chunks.

Make small wells in the sauce and crack an egg into each well.

Cover the skillet and cook until the egg whites are set but yolks are still runny, about 5-7 minutes.

Sprinkle with crumbled feta cheese and fresh parsley.

Drizzle with lemon juice and sprinkle with red chili flakes before serving.

Serve hot with crusty bread or pita.

Equipment Needed

Dietary

Allergens