Shakshuka with Feta & Warm Pita

Name: Shakshuka with Feta & Warm Pita
Total time: 30 min
Yield: 4 servings
Cuisine: Israeli
Ingredients: 6 eggs; 2 cans diced tomatoes; 1 red bell pepper, diced; 1 onion, diced; 3 garlic cloves, sliced; 1½ tsp smoked paprika; ½ cup feta crumbles; cilantro or parsley; 4 pita breads, warmed; 3 tbsp olive oil; 1 tsp cumin; pinch of sugar; salt

BreakfastIsraeli30 minServes 4505 kcal22 g protein

Photo: Calliopejen1 · CC BY-SA 3.0 · source

Eggs gently poached in a smoky, peppery tomato sauce, crowned with feta and herbs. Bring the skillet to the table with pita for dunking.

Make it part of your week. MealTote sizes this recipe for everyone you cook for, adds it to a weekly meal plan and puts the ingredients on one grocery list split across your stores. Open it in MealTote

Ingredients

6 eggs
2 cans diced tomatoes
1 red bell pepper, diced
1 onion, diced
3 garlic cloves, sliced
1½ tsp smoked paprika
½ cup feta crumbles
cilantro or parsley
4 pita breads, warmed

From your pantry: 3 tbsp olive oil, 1 tsp cumin, pinch of sugar, salt.

Instructions

Cook the onion and pepper in the oil in a 12-inch skillet over medium until soft, 7 minutes.
Add the garlic, paprika and cumin for 1 minute, then the tomatoes, sugar and ½ tsp salt. Simmer until thick, 10 minutes.
Make 6 wells with a spoon and crack an egg into each. Season the eggs.
Cover and cook on medium-low until the whites are set and the yolks still runny, 6 to 8 minutes.
Scatter with feta and herbs and serve straight from the pan with warm pita.

Tip: Crack each egg into a small cup first so a broken yolk doesn't end up in the pan.