30 minutes
Fire Roasted Red Pepper Shakshuka
Shakshuka will completely change the way you think about eggs. In Israel they eat it for breakfast, but you can enjoy it for any meal of the day. It’s one of our favorites, and this recipes shows you how to make it even better with roasted bell peppers.
INGREDIENTS
- 2 Tbsp olive oil
- 1/2 large onion, sliced
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 4 garlic cloves, minced
- 2 14.5-oz cans fire roasted tomatoes
- Fire roasted bell peppers
- 1/4 cup minced cilantro, divided
- 1 cup crumbled feta, divided
- 6 eggs
- Salt and pepper
- 2 Tbsp olive oil
- 1/2 large onion, sliced
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 4 garlic cloves, minced
- 2 14.5-oz cans fire roasted tomatoes
- Fire roasted bell peppers
- 1/4 cup minced cilantro, divided
- 1 cup crumbled feta, divided
- 6 eggs
- Salt and pepper
PREP
- Chop herbs, garlic, and onion and set aside
- Cook and let your Fire roasted bell peppers cool.
- Open tomatoes and remove eggs from refrigerator.
RECIPE DIRECTIONS
-
In Abbio Sauté Pan, heat olive oil over medium high heat. Once oil is hot
-
add onion and cook for about three minutes.
-
Stir in cumin, paprika, and garlic and cook for 1 minute.
- Add the tomatoes, peppers, and a handful of torn cilantro and bring mixture to a simmer.
- Stir in the feta cheese (reserve 1-2 tablespoons).
- Season the sauce to taste with salt and pepper.
- Using a silicon spatula or spoon, create wells in the sauce and drop in cracked eggs, one at a time. Continue to simmer sauce over medium-low heat for 5-6 minutes, or until egg whites are just set.
- Garnish with more cheese and cilantro and enjoy!
