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Shakshuka

Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 385kcal

Ingredients

  • 2 tbsp Extra-virgin olive oil
  • 1/2 cup Onion sliced
  • 1/2 cup Red bell pepper sliced
  • 2 cloves Garlic minced
  • 1 tsp Ground cumin
  • 1 tsp Paprika
  • 2 tbsp Fresh cilantro chopped
  • 1 tbsp Fresh parsley chopped
  • 8 oz Ground turkey
  • 2 cups Crushed tomatoes
  • 8 Eggs
  • 2 oz Feta cheese
  • 2 slices Sourdough bread toasted, or bread of your choice
US Customary - Metric

Instructions

  • Heat the oil in a non-stick pan or skillet, then add the onions. Cook for 2-3 minutes until they start to soften. Add the peppers and cook, stirring occasionally, for 5 minutes.
  • Add the garlic, cumin, paprika, cilantro, parsley, and stir. Cook for another couple minutes until they slightly start to brown.
  • Add the ground turkey and brown, then add the tomatoes and 1/2 cup of water to thin out the tomatoes. Cover with a lid and bring to a low simmer for about 10 minutes. Season with salt and pepper.
  • Gently push indentations in the sauce with the back of a serving spoon and crack an egg into each one, sprinkle feta over the top. Cover the pan with a lid and allow the eggs to cook in the sauce for around 5 minutes. (Ideally, you want the whites of the egg cooked and the yolks still soft. cook longer if a firmer yolk is desired.)
  • Toast the bread.
  • When the eggs are ready, garnish with cilantro and serve with bread on the side.

Nutrition

Calories: 385kcal | Carbohydrates: 21g | Protein: 31g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 371mg | Sodium: 548mg | Potassium: 759mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1773IU | Vitamin C: 38mg | Calcium: 192mg | Iron: 5mg