This curried shakshuka, a healthy one-pan dish with poached eggs in a flavorful tomato sauce, comes together quickly and can be served any time of the day!
INGREDIENTS
♢ 2 Tablespoons olive oil
♢ 1 large onion, chopped
♢ 1 orange bell pepper, chopped
♢ 4 cloves garlic, minced
♢ 1/2 teaspoon cumin
♢ 1/2 teaspoon paprika
♢ 1/4 teaspoon cayenne pepper
♢ 1-2 teaspoons curry powder
♢ 1/4 teaspoon turmeric
♢ 1/2 teaspoon sea salt
♢ 1/4 teaspoon ground pepper
♢ 28 ounce can diced tomatoes
♢ 4-5 eggs
♢ 1/2 cup feta cheese
♢ fresh cilantro and parsley, for serving
INSTRUCTIONS
1. Heat oil in a large skillet over medium heat. Add onion, bell pepper and garlic to the skillet and cook until onions are soft and fragrant — about 5 to 10 minutes.
2. Add cumin, paprika, cayenne, curry, turmeric, salt and pepper. Give the mixture a stir and cook for about 1 minute more. Add diced tomatoes to the skillet, stir and bring sauce to a boil. Reduce heat to a simmer and cook until the sauce thickens up a bit, about 10 minutes. Add feta cheese to the tomato mixture and stir.
3. Crack eggs into tomato sauce. You should be able to fit 4-5 eggs in a large skillet. Cover and let the eggs cook for about 5 minutes, or until the egg whites are completely cooked through. Remove skillet from heat, uncover and let sit for a 1-2 minutes before serving.
4. Spoon 1-2 eggs along with a big serving of tomato sauce on to each plate. Garnish with extra feta cheese and fresh cilantro and parsley. Serve with toast, veggies or over a whole grain like quinoa or brown rice for a complete meal. Cauliflower rice works great for a low-carb option!
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