Shakshuka
Smoky, tomato–pepper shakshuka with gently set eggs, fresh herbs, feta cheese and an olive-oil finish
Ingredients
1 Tbsp butter or beef tallow (for cooking)
1 small onion, finely chopped
2 cloves garlic, minced
1 red bell pepper, diced
1 (14 oz) can diced tomatoes (no sugar added)
1 tsp smoked paprika
1 tsp ground cumin
½ tsp chili powder or cayenne (optional)
½ tsp coarse sea salt
½ tsp cracked black pepper
4 large eggs
¼ cup crumbled feta cheese (optional)
Fresh parsley or cilantro, chopped (for garnish)
1 Tbsp extra virgin olive oil (for finishing)
Macronutrients
Protein: 37g
Fat: 54g
Carbs: 18g
Preparation
In a large skillet, melt the butter or tallow (1 Tbsp) over medium heat. Add the chopped onion (1 small) and sauté for 4–5 minutes until softened.
Add the minced garlic (2 cloves) and diced red bell pepper (1), cooking for another 3–4 minutes until the pepper softens.
Stir in the canned diced tomatoes (14 oz), smoked paprika (1 tsp), ground cumin (1 tsp), chili powder or cayenne (½ tsp, if using), salt (½ tsp), and black pepper (½ tsp). Simmer the sauce for 8–10 minutes, stirring occasionally, until it thickens slightly.
Make four small wells in the sauce and carefully crack one egg into each well. Cover the skillet and cook on low heat for 6–8 minutes, or until eggs reach your desired doneness.
Sprinkle crumbled feta cheese (¼ cup) over the top, if using, and garnish with chopped parsley or cilantro.
Drizzle extra virgin olive oil (1 Tbsp total, divided) over the shakshuka before serving.
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