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Mediterranean Veggie Shakshuka

Servings: 4

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Ingredients:

  • 2 tablespoons Extra virgin olive oil
  • 1 whole Onion
  • 1 whole Red bell pepper
  • 3 whole Garlic cloves
  • 1 teaspoon Cumin
  • 1 teaspoon Paprika
  • 14.5 ounces Crushed tomatoes
  • 1 teaspoon Salt
  • 0.5 teaspoon Black pepper
  • 4 whole Large eggs
  • 0.5 cup Crumbled feta Cheese
  • 2 tablespoons Chopped parsley

Instructions:

  1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and red bell pepper. Sauté until softened, about 5 minutes.
  2. Add the minced garlic, cumin, and paprika to the skillet, stirring constantly for about 1 minute.
  3. Pour in the crushed tomatoes, then season with salt and pepper. Reduce the heat to low, cover, and let simmer for 15 minutes.
  4. Make four wells in the tomato sauce mixture and crack an egg into each. Cover and cook until the egg whites are set but the yolks are still runny, about 7-10 minutes.
  5. Sprinkle with feta cheese and chopped fresh parsley before serving.