Ingredients
5
5 servings
- •3 tablespoons olive oil
- •½ medium yellow onion, thinly sliced
- •3 garlic cloves, minced
- •1 medium red bell pepper, seeded and sliced
- •½ teaspoon McCormick® Ground Paprika
- •½ teaspoon McCormick® Smoked Paprika
- •½ teaspoon Mccormick® ground cumin
- •½ teaspoon McCormick® Ground Cayenne
- •¼ teaspoon McCormick® Gourmet Organic Ground Coriander
- •¼ teaspoon McCormick® Crushed Red Pepper
- •1 teaspoon kosher salt
- •2 cups crushed tomatoes
- •5 large eggs
- •¼ cup crumbled feta cheese
- •3 tablespoons chopped fresh cilantro
- •toasted pita bread, or naan, for serving
Instructions
- Heat the olive oil in a 10-inch skillet over medium heat until it shimmers. Add the onion, garlic, and red bell pepper, and sauté until tender, about 8 minutes. Stir in the McCormick® Ground Paprika, McCormick® Smoked Paprika, McCormick® Ground Cumin, McCormick® Ground Cayenne, McCormick® Gourmet Organic Ground Coriander, McCormick® Crushed Red Pepper, and salt, and cook until fragrant, about 45 seconds.
- Add the crushed tomatoes and simmer for 2 minutes, stirring occasionally. Crack the eggs directly into the tomato sauce, spacing evenly. Cover the pan with a lid and cook for 30 seconds, then uncover and continue cooking until the eggs have set and the whites are fully cooked through, 2–3 minutes more.
- Remove the pan from the heat and garnish the shakshuka with feta and chopped cilantro. Serve warm with toasted pita bread.
- Enjoy!
Nutritional Facts
Per 5 servings
- Calories: 241
- Carbohydrate: 13g
- Fat: 16g
- Fiber: 12g
- Protein: 11g
- Sugar: 7g
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