Shakshuka ♥

 I love this dish it is full of flavor and healthy!  You can have it for breakfast, brunch, lunch, or dinner! ♥ I love using my favorite product for Feta Cheese Odyssey Brand!

Ingredients  ♥

2 tablespoons extra-virgin olive oil

1 large yellow onion diced

1 red bell pepper seeded and diced 

2 cloves garlic minced

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/4 teaspoon crushed red pepper flakes

1 teaspoon kosher salt

1/4 teaspoon black pepper

28 oz. canned crushed tomatoes

1/4 cup chopped fresh Italian flat leaf parsley, plus more for serving

6 large eggs

4 oz. crumbled Feta cheese Odyssey Brand 

crusty bread or pita, for serving optional

Instructions  ♥

Heat the olive oil (2 tablespoons) over medium-high heat in a 12-inch skillet (preferably nonstick). Sauté the diced onion and pepper until softened and browned, about 10 minutes, stirring occasionally.

Add the minced garlic (2 cloves), ground cumin (1 teaspoon), smoked paprika (1/2 teaspoon), crushed red pepper flakes (1/4 teaspoon), kosher salt (1 teaspoon), and black pepper (1/4 teaspoon). Stir to coat and sauté for about 30 seconds more, until fragrant.

Pour in the crushed tomatoes (28 oz.) and chopped  parsley (1/4 cup) and stir together. Bring to a gentle simmer, and turn the heat to low (or off momentarily, if the tomatoes are splattering a lot).

Use a spoon to form 6 wells in the tomato sauce mixture. Crack an egg into each well. Cover the skillet and simmer until eggs are set (about 5-8 minutes, depending on how runny you like the yolks).

Sprinkle with crumbled feta (4 oz.) and additional chopped parsley, as well as more salt, pepper, and crushed red pepper if desired. Serve with gluten free crusty bread.