Shakshouka with Feta and Fire Roasted Bell Peppers
Eggs cooked in a savory tomato, onion, and roasted bell pepper sauce and baked with feta cheese. Served over mixed grains our couscous.
Servings Prep Time
4-6people 45minutes
Servings Prep Time
4-6people 45minutes
Ingredients
Instructions
  1. preheat your oven to 375. Prepare this entire dish in a large cast iron skillet if you have one.
  2. Chop or roughly process the whole tomatoes combined with your roasted red bell peppers. Mine came from a jar but freshly roasted bell peppers work as well.
  3. Thinly slice the onion and garlic and saute in the skillet with 3 tablespoons of olive oil until their are very soft and beginning to brown. You may also thinly slice your bell pepper and add it at this stage if you prefer that over the food processor.
  4. Add your tomatoes and peppers from the food processor. Add the spices including the salt and pepper and mix well. Simmer for 10 minutes until the sauce thickens a bit.
  5. Add the feta and stir to combine
  6. Create small wells in the sauce using a spoon and crack an egg into each one being careful not to get any shells in there. Then place the skillet in the oven and cook for 7-10 minutes more.
  7. Garnish and serve.
Recipe Notes

We served this over mixed grains, but I think technically, shakshouka is meant to be served with bread. Either way, it is an easy, delicious, and healthy meatless Monday option.

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