Shakshuka with Feta

Instructions

1. Step 1

   Heat the olive oil in a large skillet over medium heat. Add the onion and red bell pepper, then cook until softened and lightly golden.

   Timer: 7 min (fixed)

   Ingredients used: 30.0 ml Olive Oil, 150.0 gr Onion, 150.0 gr Red Bell Pepper

   Cookware: large skillet, wooden spoon

2. Step 2

   Add the garlic, ground cumin, paprika, and red pepper flakes. Stir until fragrant.

   Ingredients used: 12.0 gr Garlic, 2.0 gr Ground Cumin, 2.0 gr Paprika, 1.0 gr Turkish Red Pepper Flakes (Pul Biber)

   Cookware: large skillet, wooden spoon

3. Step 3

   Stir in the tomato, salt, and black pepper. Keep over medium heat until the sauce begins to simmer.

   Timer: 3 min (fixed)

   Ingredients used: 1.0 gr Ground Black Pepper, 5.0 gr Salt, 800.0 gr Tomato

   Cookware: large skillet, wooden spoon

4. Step 4

   Reduce to low heat and simmer uncovered until the sauce thickens slightly.

   Timer: 10 min (fixed)

   Cookware: large skillet, wooden spoon

5. Step 5

   Make six wells in the sauce. Crack each egg into a small bowl, then slide it into a well.

   Ingredients used: 6.0 piece Egg

   Cookware: large skillet, small bowl, wooden spoon

6. Step 6

   Cover the skillet and cook over low heat until the egg whites are fully set and the yolks reach the desired doneness.

   Timer: 7 min (fixed)

   Cookware: large skillet, lid

7. Step 7

   Remove the skillet from the heat. Scatter the feta cheese and parsley over the shakshuka, then serve.

   Ingredients used: 120.0 gr Feta Cheese, 10.0 gr Parsley

   Cookware: large skillet