This post is part of our breakfast recipe series from Jill of a Better Happier St. Sebastian.
serves 2 generously
1 tbs olive oil
1 large white onion, diced
2 frying peppers, diced
4 cloves garlic, minced
1 28 oz can whole peeled tomatoes, crushed by hand
2 tbs tomato paste
1/2 tbs smoked paprika
salt and pepper to taste
1/2 cup feta cheese, crumbled
1/4 cup fresh parsley for serving
In a large cast iron skillet or high walled fry pan, heat olive oil over medium high heat. Sauté onions and peppers until translucent, about 6 minutes. Add tomato paste and stir to coat onions and peppers. Let mixture cook until it begins to caramelize, an additional 5 minutes. Add garlic and cook until fragrant, about a minute. Add tomatoes, smoked paprika, and salt and pepper. Stir to combine and cook until sauce reduces, about 15 minutes.
After sauce has reduced, using a medium spoon make 4 wells and crack eggs into holes. Cook for 2 minutes uncovered followed by 5 minutes covered, or until desired done-ness is reached. Remove from heat and top with feta and parsley. Shakshouka is best served with thin slices of grilled bread or pita.
For more of Jill’s recipes visit her blog a Better Happier St. Sebastian.
More healthy recipes from the BLDG 25 Blog.