Easy Shakshuka

Finely chop the garlic and slice the pepper, and onion.

• 1 Onion, red (~ 3 oz)
• 1 Garlic clove (~ 0.1 oz)
• 1 Bell pepper, green (~ 4.8 oz)

Heat the olive oil in a non stick frying pan over medium heat. Add the onions, garlic and pepper into the pan and fry until the onions turn translucent.

• 2 tsp Olive oil

Add the tomatoes, tomato paste, paprika, and cumin. Season with salt and pepper and and let simmer for 5 minutes.

• 1.3 lbs Tomatoes, diced, canned
• 3 Tbsp Tomato paste
• ½ tsp Hot paprika, ground
• ½ tsp Cumin, ground
• Salt
• Black pepper

With the back of a spoon form wells in the sauce for the eggs.

Crack the eggs into the wells. Put the lid on the pan and let simmer for approx. 7-8 minutes until the egg white sets and the yolk is still runny.

• 4 Eggs (~ 7.8 oz)

Cut the green onion into rings. Serve the Shakshuka, crumble the feta over it and top with the green onions.

• 1 Green onion (~ 1.2 oz)
• 3.5 oz Feta cheese

Enjoy your meal!