YOUR SOLIN GENERATED RECIPE
Shakshuka with Feta and Herbs
Poached eggs nestled in a vibrant, spiced tomato and bell pepper sauce, finished with a creamy dollop of Greek yogurt and salty feta crumbles.
INGREDIENTS
0.5 tsp 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
0.5 cup tomato puree
0.25 tsp sea salt
0.25 tsp black pepper
3 large eggs
0.5 oz feta cheese
0.75 cup Greek yogurt
1 tbsp fresh parsley
1 tbsp fresh cilantro
PREPARATION
Heat the olive oil in a medium skillet over medium heat. Add the diced onion and bell pepper, sautéing for 5-7 minutes until softened.
Stir in the minced garlic, cumin, and smoked paprika, cooking for 1 minute until highly fragrant.
Pour in the tomato puree, sea salt, and black pepper. Reduce heat to low and simmer for 10 minutes until the sauce has thickened slightly.
Use a large spoon to make three small wells in the sauce. Carefully crack an egg into each well.
Cover the skillet with a lid and cook for 5-8 minutes, or until the egg whites are fully set but the yolks remain runny.
Remove from heat and sprinkle with crumbled feta cheese and fresh chopped herbs.
Serve immediately with a generous side of Greek yogurt for added creaminess and protein.