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Mediterranean Shakshuka with Feta and Olives
Mediterranean Shakshuka with Feta and Olives

Mediterranean Shakshuka with Feta and Olives
A flavorful and hearty breakfast dish featuring poached eggs in a spicy tomato sauce with feta and olives.
Mediterranean Shakshuka with Feta and Olives
Ingredients:
1
Servings
  • 4
    item
     egg
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 1
    item
     red bell pepper
  • 400
    g
     canned tomatoes
  • 100
    g
     feta cheese
  • 50
    g
     black olives
  • 1
    tsp
     cumin
  • 1
    tsp
     paprika
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 10
    g
     parsley
Preparation Time: 30 minutes
Mediterranean Shakshuka with Feta and Olives
Instructions:
  1. Heat olive oil in a large skillet over medium heat.
  2. Add chopped onion and sauté until translucent.
  3. Stir in minced garlic and diced red bell pepper, cooking until softened.
  4. Add canned tomatoes, cumin, paprika, salt, and black pepper. Simmer for 10 minutes.
  5. Make small wells in the sauce and crack an egg into each well.
  6. Cover the skillet and cook until eggs are set to your liking.
  7. Sprinkle crumbled feta cheese and sliced black olives over the top.
  8. Garnish with chopped parsley before serving.
Nutrition Per Serving 800 g Per 100g
Energy 754 kcal 94 kcal
Protein 38 g 4.8 g
Fibre 10 g 1.3 g
Salt 2 g 0.3 g
Sugar 14 g 1.8 g
Carbohydrates 45 g 5.6 g
Fat 52 g 6.5 g
  • 4
    item
     egg
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 1
    item
     red bell pepper
  • 400
    g
     canned tomatoes
  • 100
    g
     feta cheese
  • 50
    g
     black olives
  • 1
    tsp
     cumin
  • 1
    tsp
     paprika
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 10
    g
     parsley
1
Servings
0

Heat olive oil in a large skillet over medium heat.

Add chopped onion and sauté until translucent.

Stir in minced garlic and diced red bell pepper, cooking until softened.

Add canned tomatoes, cumin, paprika, salt, and black pepper. Simmer for 10 minutes.

Make small wells in the sauce and crack an egg into each well.

Cover the skillet and cook until eggs are set to your liking.

Sprinkle crumbled feta cheese and sliced black olives over the top.

Garnish with chopped parsley before serving.

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