Spicy Shakshuka
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20Prep Time Minutes
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45Total Time Minutes
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15Number of Ingredients
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4Servings
Ingredients
- PAM® Olive Oil Cooking Spray Pump
- 1-1/2 cups onion, chopped into 1/2-inch pieces
- 1-1/2 cups yellow bell pepper, cut into 1/2-inch pieces
- 1-1/2 tablespoons garlic, minced
- 1-1/2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon kosher salt
- 2 tablespoons Hunt's® Tomato Paste
- 1 can (284ml) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
- 1 can (398ml) Hunt's® Diced Tomatoes, undrained
- 1/4 cup water
- 4 large eggs
- 1/4 cup crumbled reduced fat feta cheese
- 1/4 cup fresh cilantro, coarsely chopped
- 4 pita or flatbreads (6 inch)
Directions
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Step one
Spray large skillet with PAM® Olive Oil Cooking Spray Pump cooking spray. Heat over medium-high heat until hot. Add onion and bell pepper; cook and stir 5 to 7 minutes or until onion begins to brown. Reduce heat to medium; cook 8 to 10 minutes or until bell pepper is softened, stirring occasionally.
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Step two
Add garlic, cumin, paprika and salt; stir and cook for 1 minute. Mix in Hunt's® Tomato Paste; stir and cook 30 seconds. Stir in Ro*Tel® Original Diced Tomatoes & Green Chilies and Hunt's® Diced Tomatoes, and water; bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 10 minutes.
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Step three
Using the back of a spoon, make four evenly spaced shallow impressions in the sauce, about 2 inches in diameter. Break an egg into each impression. Cover pan; reduce heat to low. Cook 8 to 10 minutes or until egg whites are set and yolks are done as you like them.
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Step four
Remove from heat, sprinkle with cheese and cilantro. Divide shakshuka evenly between 4 shallow bowls, serve with pita bread.
Preparation images
Spicy Shakshuka
