Shakshuka
Packed with locally grown produce, shakshuka is sure to spice up your meal, any time of the day. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
Servings: 4
Calories: 249kcal
Equipment
- Kitchen Knife
- Cast Iron or Oven Safe Pan
Ingredients
- 2 tbsp olive oil
- 1 onion* chopped
- 1 bell pepper* red, chopped
- ¼ tsp sea salt
- 3 cloves garlic* minced
- 2 tbsp tomato paste
- 1 tsp cumin
- ½ tsp paprika
- ¼ tsp red pepper flakes
- 4 cups tomato* chopped
- 2 tbsp cilantro* chopped, or parsley*
- 5 eggs*
- ½ cup feta cheese crumbled
Instructions
- Preheat oven to 375°F. Heat oil in a large oven safe skillet over medium heat. Add onion, bell pepper, and salt. Cook, stirring frequently, about 5 minutes.
- Add the garlic, tomato paste, cumin, paprika, tomatoes, and herbs. Stir and bring to a simmer for about 5 minutes, breaking up the tomatoes. Turn off the heat, add salt and pepper to taste.
- Use a spoon to make wells and crack eggs directly into them. Spoon a bit of the tomato mix over the whites to help contain the eggs.
- Transfer the skillet to the oven and bake for 8 to 12 minutes.
- Transfer hot skillet to top of the stove and top with feta and more cilantro. Serve with crusty bread.
Video
Nutrition
Calories: 249kcal | Carbohydrates: 14g | Protein: 12g | Fat: 17g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 221mg | Sodium: 509mg | Potassium: 648mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2748IU | Vitamin C: 64mg | Calcium: 159mg | Iron: 2mg