Simple Shakshuka
19 mineasy2 servingsvegetarianunder-20-minhigh-protein
Ingredients
- Eggs4 largeOn hand
- Onion1 medium, dicedOn hand
- Bell pepper1 medium, slicedOn hand
- Garlic3 cloves, mincedOn hand
- Canned tomatoes400 g canOn hand
- Cumin2 tspoptional
- Paprika1 tspoptional
- Feta60 g, crumbledoptional
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Steps
- 1
Fry the onion, pepper and garlic in olive oil until soft.
6 min
- 2
Stir in the cumin and paprika.
1 min
- 3
Add the canned tomatoes.
1 min
- 4
Simmer until the sauce thickens.
7 min
- 5
Crack the eggs into wells in the sauce.
1 min
- 6
Cover and cook until the whites are set.
3 min
Cook’s note. The yolks keep cooking after the lid comes off, so pull them a minute early.
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Written and tested by the Fork & Pantry team — not generated by an AI chat. Adjust times to your kitchen; cook meats to a safe internal temperature.