How To Make Feta & Roasted Tomato Shakshuka
Eggs for breakfast. Need we say more? There’s no denying that this ingredient is a staple in most people’s morning diets. There’s a good reason behind it, too. Aside from being protein and nutrient-packed, you don’t need to do much in order to make them taste delicious! You can make do with a simple sunny-side up, scrambled, or boiled rendition for regular days. There are also several ways of sprucing them up! Discover different dishes to try from these eggs breakfast recipes.
Serves:
Ingredients
- 4 large tomatoes
- 1 red bell pepper
- 1 onion
- 3 cloves of garlic
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup crumbled feta cheese
- 4 eggs
- Fresh parsley for garnish
Instructions
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Preheat the oven to 400°F (200°C).
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Cut the tomatoes and red bell pepper into quarters. Slice the onion and mince the garlic cloves.
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Place the tomatoes, red bell pepper, onion, and garlic on a baking sheet. Drizzle with olive oil and sprinkle with cumin, paprika, chili powder, salt, and pepper. Toss to coat.
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Roast the vegetables in the preheated oven for 20-25 minutes until they are caramelized and soft.
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Transfer the roasted vegetables to a blender or food processor and blend until smooth.
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Pour the tomato sauce into a large skillet or frying pan. Heat over medium heat for about 5 minutes until warmed through.
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Create little wells in the sauce and crack the eggs into each well. Sprinkle the crumbled feta cheese over the sauce and eggs.
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Cover the pan and cook for about 5-7 minutes until the eggs are cooked to your liking and the feta cheese is melted.
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Garnish with fresh parsley and serve hot.
Nutrition
- Calories : 270kcal
- Total Fat : 18g
- Saturated Fat : 6g
- Cholesterol : 216mg
- Sodium : 305mg
- Total Carbohydrates : 15g
- Dietary Fiber : 4g
- Sugar : 8g
- Protein : 14g
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