Easy Tomato Shakshuka with Feta
An easy, traditional tomato Shakshuka recipe with cumin, coriander, feta cheese. and baked eggs.
- 2 tbsp Olive Oil
- 1 C Yellow Onion Diced
- 3 cloves Garlic Minced
- 1 tbsp Cumin Ground
- 1 tbsp Coriander Ground
- 1 tsp Paprika Smoked
- 1/4 tsp Cayenne
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tbsp Tomato Paste
- 1 can Diced Tomatoes Fire Roasted
- 4 each Eggs
- 1/2 C Feta Cheese Crumbled
- 1/4 C Cilantro Chopped
- 2 each Pita Pockets Halved
Heat the olive oil in a large saucepan over medium heat.
Add the onions and saute until fragrant, about 5 minutes.
Add the garlic and spices and saute another 2 minutes.
Mix in the tomatoes and tomato paste, stirring until well combined.
Simmer until sauce begins to thicken, about 10 minutes.
Press out 4 holes in the sauce and crack one egg into each.
Cover the saucepan with a lid and cook until the egg whites are cooked through, but the yolks are still soft - about 10 minutes.
Remove the saucepan from the heat and garnish with cilantro and feta cheese.
Serve with pita bread.
Calories: 162kcalCarbohydrates: 12gProtein: 5gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 20mgSodium: 979mgPotassium: 359mgFiber: 2gSugar: 6gVitamin A: 453IUVitamin C: 16mgCalcium: 158mgIron: 3mg