Shakshuka

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. 😉

Shakshuka

Serves 4

INGREDIENTS 

• 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.

DIRECTIONS

• 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!