Dive into a sea of soft poached eggs nestled in a rich tomato and pepper stew, with this shakshouka recipe!
Full recipe: www.cozymeal.c...
Ingredients
Servings: 2
1 tblsp olive oil
200 g white onion, chopped
400 g red bell pepper, seeded and thinly sliced
1 tsp fresh thyme
½ tsp paprika
400 g cherry tomatoes, quartered
4 large eggs
½ tsp salt
¼ tsp ground black pepper
50 g feta cheese
½ tsp finely chopped chives
200 g toasted sourdough bread
Directions 6 Steps | 35 Minutes
Instructions:
Step 1
Measure and prep all ingredients for the shakshouka. In an 11-inch (28 cm) pan over medium heat, add the olive oil. When the oil is hot, add the chopped onion, thyme and paprika.
Step 2
When the onions turn golden brown, add the sliced bell peppers. Cover the pan and cook for 5 minutes.
Step 3
Remove the lid, add the quartered cherry tomatoes and stir. Add some water, if the pan is dry. Cover and cook for 10 minutes.
Step 4
After 10 minutes, stir again and crack each egg on top of the mixture. Season with salt and pepper. Cover and cook for 3 minutes.
Step 5
Turn off the heat and sprinkle the feta cheese and the chives over the shakshouka. Cover the pan for 2 minutes.
Step 6
Serve the shakshouka hot with toasted sourdough bread. Enjoy!
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