- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 40 mins
- Serves
- 4
Directions
Step 1
Heat the olive oil in a large, deep frypan or cast-iron pan over medium heat. Add the bell peppers, onions, garlic, cumin, paprika, cayenne pepper, hot chili flakes and about half the salt and pepper. Cook, stirring frequently, until the vegetables are slightly softened, about 5 min.
Step 2
Stir in the crushed tomatoes. Cover and simmer for 10 min. then uncover, stir, and simmer about another 5 min. until the sauce is thickened.
Step 3
Use the back of a wooden spoon to make 4 indentations in the sauce. Gently crack an egg into each indentation. Reduce the heat to low, cover and gently simmer until the egg whites are set, 5 to 6 min. The yolks should remain runny. If you prefer firmer yolks, simmer another 2 min. or So.
Step 4
Uncover, season the eggs with remaining salt and pepper. Sprinkle the shakshuka with the feta cheese and cilantro. To serve, scoop into shallow bowls, avoiding breaking the yolks. Enjoy with Panache Mini Naan (warm according to package instructions, if desired) for dipping into the flavourful sauce.
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Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 420
- Fat:
- 19 g
- Saturated Fat:
- 5 g
- Carbs:
- 49 g
- Fibre:
- 9 g
- Sugar:
- 18 g
- Cholesterol:
- 200 mg
- Protein:
- 18 g
- Sodium:
- 1090 mg
