Shakshuka is in the regular meal rotation at my house. It comes together quickly and is so savory and comforting with its rich and salty flavors from the tomatoes and peppers, spices, olives, and feta. It is a one-pot meal that can be served any time of day, although I usually make it for dinner. If I want it to be extra hearty, I sometimes add cooked sausage. It is great served with crusty bread or pita for dipping, but can also be served over your favorite cooked whole grain or riced cauliflower.
Ingredients
1 tablespoons
extra virgin olive oil
1 medium
onions
chopped
2 cloves
garlic
crushed
1 teaspoons
ground cumin
1 teaspoons
paprika
½ teaspoons
smoked paprika
¾ teaspoons
kosher salt
¼ teaspoons
freshly ground
black pepper
28 ounces
diced tomatoes
8 ounces
roasted red bell peppers
½ cups
kalamata olives
sliced in half lengthwise
4
eggs
½ cups
crumbled
feta cheese
¼ cups
chopped
parsley
¼ cups
chopped
cilantro
