Shakshuka
CookEggs poached directly in a smoky pepper-and-tomato sauce, finished with feta and herbs. One pan, bread for dipping mandatory.
- protein
- 18g
- carbs
- 22g
- fats
- 22g
- calories
- 360kcal
Ingredients
Steps
Soften the onion and pepper in olive oil, about 8 minutes.
Add garlic and spices, then the tomatoes; simmer 10 minutes.
Make wells and crack in the eggs.
Cover and cook until the whites set but yolks stay runny.
Crumble over feta and serve from the pan with bread.
