Ingredients
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For the base:
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2 medium potatoes, peeled and cubed
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1 onion, chopped
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1 green bell pepper, cored and sliced
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1 can (28 oz.) crushed tomatoes
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1/2 cup water
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1 tablespoon olive oil
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1 teaspoon cumin seeds
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1/2 teaspoon paprika
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1/4 teaspoon cayenne pepper (optional)
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For the eggs:
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4 large eggs
Directions
Sub_Title: A Hearty and Flavorful Vegetarian Breakfast Inspired by North African Cuisine
Ingredients:
For the base:
– 2 medium potatoes, peeled and cubed
– 1 onion, chopped
– 1 green bell pepper, cored and sliced
– 1 can (28 oz.) crushed tomatoes
– 1/2 cup water
– 1 tablespoon olive oil
– 1 teaspoon cumin seeds
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper (optional)
For the eggs:
– 4 large eggs
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a large saucepan over medium heat, warm the olive oil. Add the onions and saute until softened, about 5 minutes.
3. Stir in the garlic, ginger, cumin seeds, paprika, cayenne pepper, salt, and black pepper. Cook for another minute.
4. Pour in the crushed tomatoes, water, and sugar. Bring the mixture to a simmer.
5. Reduce the heat to low and let the sauce cook uncovered for about 15 minutes.
6. Meanwhile, prepare the bread cubes: Cube the ciabatta or French bread into small bite-sized pieces. Set aside.
7. To assemble the shakshuka, place one-third of the potato mixture at the bottom of a greased cast iron skillet or ovenproof dish. Top with half of the bread cubes. Sprinkle with 1/4 cup of feta cheese.
8. Make four wells in the mixture using a spoon or your fingers. Crack an egg into each well. Season with salt and pepper.
9. Cover the pan tightly with foil and bake for 10 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the eggs are set and the sauce has thickened slightly. Serve hot.
Note: You can also top the shakshuka with fresh parsley, mint, or cilantro before serving if desired.
Difficulty Level: Easy
Serves: 4
Nutrition Information per Serving (without bread):
Calories: 420kcal | Carbohydrates: 50g | Protein: 15g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 200mg | Sodium: 1100mg | Potassium: 1000mg | Fiber: 10g | Sugar: 12g
Total Time: 30 minutes (including preparation and cooking)
Steps
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1
Done
|
Preheat your oven to 400°F (200°C). |
|
2
Done
|
In a large saucepan over medium heat, warm the olive oil. Add the onions and saute until softened, about 5 minutes. |
|
3
Done
|
Stir in the garlic, ginger, cumin seeds, paprika, cayenne pepper, salt, and black pepper. Cook for another minute. |
|
4
Done
|
Pour in the crushed tomatoes, water, and sugar. Bring the mixture to a simmer. |
|
5
Done
|
Reduce the heat to low and let the sauce cook uncovered for about 15 minutes. |
|
6
Done
|
Meanwhile, prepare the bread cubes: Cube the ciabatta or French bread into small bite-sized pieces. Set aside. |
|
7
Done
|
To assemble the shakshuka, place one-third of the potato mixture at the bottom of a greased cast iron skillet or ovenproof dish. Top with half of the bread cubes. Sprinkle with 1/4 cup of feta cheese. |
|
8
Done
|
Make four wells in the mixture using a spoon or your fingers. Crack an egg into each well. Season with salt and pepper. |
|
9
Done
|
Cover the pan tightly with foil and bake for 10 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the eggs are set and the sauce has thickened slightly. Serve hot. |
