On a recent trip to Morocco, I had shakshuka for breakfast and the chef used so much cumin (which I love) so it inspired me to whip this up! Shakshuka is one of my go-to-brunch recipes! I assure you, it will leave your mouth watering and wanting seconds. The flavors are really rich and I used a bit of cumin in it just like in Morocco. 😉
- 2 tbsp extra virgin olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small red onion, sliced
- 2 garlic cloves, chopped
- 3 tomatoes, grated
- 1/2 cup feta cheese, crumbled
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp coriander
- 5 large eggs
- sea salt & pepper to taste
- 1 tbsp parsley, to garnish
Optional: cilantro and basil can be used instead of parsley.
- STEP 1. Preheat oven to 400 F.
- STEP 2. In a large cast skillet, heat the olive oil over medium heat. Add the onion and cook until tender, about 4 minutes.
- STEP 3. Add the garlic and sliced peppers, and cook over low heat for 5 minutes, until tender.
- STEP 4. Add all of the spices and stir well.
- STEP 5. Add the grated tomatoes and simmer on low for 5 to 10 minutes, until it has the consistency of a stew.
- STEP 6. Add the crumbled feta and stir.
- STEP 7. With a spoon, make 5 little nests and crack the eggs in them.
- STEP 8. Place in the oven and cook on 400F for 8-10 minutes, depending on how well you want your eggs.
- STEP 9. Take the eggs out and garnish with parsley. Serve immediately and enjoy!