Name: Shakshuka with Sourdough
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 4
Ingredients: 2 tablespoons olive oil; 1 large onion, finely diced; 2 red bell peppers, seeded and diced; 4 garlic cloves, minced; 2 teaspoons paprika; 1 teaspoon ground cumin; ½ teaspoon cayenne pepper (optional, for heat); 2 cans (14 oz each) diced tomatoes; 1 teaspoon salt; ½ teaspoon black pepper; 6 large eggs; ½ cup crumbled feta cheese; ¼ cup chopped fresh parsley or cilantro; 1 loaf of sourdough bread, sliced

Instructions

Prepare the base

Heat olive oil in a large, deep skillet over medium heat. Add the diced onion and bell peppers, and cook for 8-10 minutes until softened and beginning to caramelize. Add the minced garlic and cook for another minute until fragrant.
Build the sauce

Add the paprika, cumin, and cayenne (if using) to the vegetables and stir to coat. Pour in the diced tomatoes with their juices. Season with salt and pepper. Bring the mixture to a simmer, then reduce heat to medium-low and cook for about 10 minutes until the sauce thickens slightly.
Add the eggs

Using the back of a spoon, make 6 indentations in the sauce. Carefully crack an egg into each indentation. Cover the skillet and cook for 5-7 minutes, until the egg whites are set but the yolks are still runny (or cook longer if you prefer firmer yolks).
Toast the sourdough

While the eggs are cooking, toast the sourdough bread slices until golden and crisp. You can brush them with olive oil before toasting for extra flavor if desired.
Garnish and serve

Once the eggs are cooked to your liking, remove the skillet from heat. Sprinkle the crumbled feta cheese and chopped fresh herbs over the top. Serve immediately with the toasted sourdough bread slices for dipping into the sauce and eggs.

Shakshuka with Sourdough

Ingredients

Instructions

Nutritional Information