Amy's Test Kitchen: Shakshuka with Feta

Heat olive oil in a large skillet over medium heat.

Add diced onion and red bell pepper, sauté until softened, about 5-7 minutes.

Stir in minced garlic, cumin, paprika, and cayenne pepper; cook for 1 minute until fragrant.

Pour in the crushed tomatoes, season with salt and pepper, and simmer for 10 minutes, stirring occasionally.

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

Cover the skillet and cook until the eggs are set to your liking, about 5-8 minutes.

Sprinkle crumbled feta cheese over the top and cover for another 2 minutes to warm the cheese.

Remove from heat and garnish with chopped parsley before serving.

Equipment Needed

Spice Level:

Dietary