YOUR SOLIN GENERATED RECIPE
Shakshuka with Feta and Herbs
Poached eggs nestled in a vibrant, spiced tomato and bell pepper sauce, finished with creamy feta and a dollop of cool Greek yogurt.
INGREDIENTS
0.13 tsp extra virgin olive oil
0.5 cup yellow onion
0.5 cup red bell pepper
2 cloves garlic
0.5 tsp ground cumin
0.5 tsp smoked paprika
0.25 tsp red pepper flakes
0.25 tsp sea salt
0.25 tsp black pepper
1 cup crushed tomatoes
4 large eggs
0.75 oz feta cheese
0.5 cup nonfat Greek yogurt
1 tbsp fresh parsley
1 tbsp fresh cilantro
PREPARATION
Heat the olive oil in a large non-stick skillet over medium heat.
Add the diced onion and bell pepper, sautéing until they are soft and translucent, about 5 minutes.
Stir in the minced garlic, cumin, paprika, red pepper flakes, salt, and black pepper, cooking for 1 minute until fragrant.
Pour in the crushed tomatoes and simmer the mixture for 10 minutes until the sauce has thickened slightly.
Use the back of a spoon to create four small wells in the tomato sauce.
Carefully crack one egg into each well.
Cover the skillet with a lid and cook for 5 to 8 minutes, or until the egg whites are fully set but the yolks remain runny.
Remove from heat and sprinkle with the crumbled feta cheese, fresh parsley, and cilantro.
Serve the shakshuka immediately with a side of nonfat Greek yogurt for added creaminess.