Shakshuka with Basil and Feta

Serves 4


2 tablespoons olive oil
1 medium red onion, chopped
1 large green pepper, chopped
3 cloves of garlic, minced
1 tsp. paprika
2 tsp. cumin
1/2 tsp. crushed red pepper
1 (28 oz can) whole plum tomatoes with juice, chopped
Salt and Pepper to taste
4 large eggs
1/4 cup feta cheese (save some for garnishing)
2 tablespoons basil, chopped (for garnishing)
Tortillas or bread for serving (I like to use Siete’s Almond Flour Tortillas)

Served in a skillet that is oven safe. 

  1. Preheat oven to 375 degrees.

  2. Heat oil in a large skillet over medium heat. Sweat onions and peppers until soft, then add garlic.

  3. Stir in spices (paprika, cumin, crushed rep pepper).

  4. Pour in the tomatoes and season with salt and pepper.

  5. Simmer on medium low heat until sauce has thickened.

  6. Stir in the feta, don’t forget to save a few crumbles for garnishing!

  7. Create divots in the sauce for the eggs, then carefully crack the eggs over the sauce.

  8. Transfer the skillet to the oven and cook for 7-9 minutes (cook longer if undercooked eggs are not preferred).

  9. Top with more feta and basil. Enjoy!

Swetha Newcomb