Description
Dive into the heart of the Mediterranean with this simple yet stunning dish of Shakshuka. This version, enhanced with the richness of feta and a refreshing mix of basil and mint, brings a vibrant tableau of colors and flavors to your table. It’s not just a feast for the eyes but also a nourishing meal that embodies the essence of Mediterranean cooking.
The beauty of this dish lies in its simplicity and adaptability. Whether served for a hearty breakfast or a light dinner, it offers a perfect balance of nutrition and taste. It’s an excellent way to utilize seasonal vegetables and fresh herbs, making each bite a delightful experience. The addition of eggs poached directly in the tomato-pepper sauce makes for a picturesque and tasty dish that’s bound to impress.
Ingredients
1 red onion (or 2–3 new red onions)
400 grams of tomatoes (cherry, classic, or a mix)
2 bell peppers
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
5 eggs
Salt & pepper to taste
50 grams of feta cheese
Fresh basil and mint
Instructions
Slice the onion.
Cut the tomatoes (in half for cherry tomatoes, into quarters for others).
Halve the bell peppers, remove seeds and membranes, and slice into strips.
Heat a pan over high heat with olive oil. Add spices and sauté for 1 minute.
Add tomatoes and bell peppers, season with salt and pepper, and sauté for about 10 minutes until the peppers are tender.
Make wells in the vegetable mix and crack the eggs into them.
Reduce heat to medium-high and cook for about 8 minutes, or until egg whites are set.
Off the heat, sprinkle with feta and fresh herbs, and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 320 kcal