Shakshuka with Feta
Shakshuka with Feta is a Mediterranean breakfast made with eggs poached in a spicy tomato sauce or stew and topped with feta and cilantro. Shakshuka has North African, specifically Tunisian roots.
- 1 Tablespoon oil
- 1/2 onion diced
- 1-1/2 teaspoons paprika
- 1-1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon cayenne to taste
- Salt and pepper to taste
- 1 jalapeno diced (optional)
- 1 teaspoon minced garlic
- 1 28-ounce can diced tomatoes
- 1 8-ounce can tomato sauce
- 6 eggs
- 2 ounces crumbled feta cheese
- Chopped cilantro for garnish
In a large skillet over medium heat, add oil and cook the diced onion with the spices: paprika, chili powder, cumin, cayenne, salt, and pepper for about 5 minutes. Add the diced jalapeño (optional) and garlic and cook for about a minute more.
Add a 28-ounce can of diced tomatoes and an 8-ounce can of tomato sauce. Let it simmer about 10 minutes.
Reduce heat, drop the eggs, one at a time, in the tomato sauce. Be sure to space them apart around the skillet.
Crumble the feta cheese over the eggs and tomato sauce throughout the skillet. Serve hot.
Cover the pan and cook the eggs to your desired level of doneness.
Sprinkle chopped cilantro as a garnish.
Calories: 127kcal | Carbohydrates: 5g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 172mg | Sodium: 270mg | Potassium: 208mg | Fiber: 1g | Sugar: 2g | Vitamin A: 585IU | Vitamin C: 10mg | Calcium: 98mg | Iron: 1.7mg