Shakshuka
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Shakshuka
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| Servings |
| 4servings |
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Ingredients
- 1tablespoon olive oil
- 1/2medium yellow oniondiced
- 1medium zucchinidiced
- 15ounce can no sodium chickpeasdrained
- 3cloves garlicminced
- 1teaspoon ground cumin
- 1teaspoon paprika
- 1teaspoons crushed red pepper
- 28ounce can fire-roasted crushed tomatoes
- 4large eggs
- 1/4cup low fat feta
Instructions
- Heat olive oil in a deep non-stick sauté pan over medium heat. Add the onion and zucchini. Cook for about 5 minutes, until the onion becomes translucent.
- Add the chickpeas, garlic, cumin, paprika, crushed red pepper (if using). Cook for another minute, stirring frequently.
- Pour in the crushed tomatoes, stir and bring the sauce to a gentle simmer.
- Use a large spoon to make 4 small wells in the sauce. Crack one egg into each well. Cover the pan and cook for 2–8 minutes, or until the eggs are cooked to your liking.
- Remove from heat and sprinkle the crumbled feta.
Recipe Notes
