Meet your new mid-week flavor pick-me-up, a la Roasted Pepper Shakshuka. This spin on the traditional Middle Eastern dish is smokey, full-bodied and warmly spiced, not spicy hot, thanks to fire roasted tomatoes, jarred roasted bell peppers (time saver!), and smoked paprika.
Roasted Pepper Shakshuka
- 2 Tbsp olive oil
- 1/2 large onion, sliced
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 4 garlic cloves, minced
- 2 14.5-oz cans fire roasted diced tomatoes
- 1 cup jarred roasted bell peppers, drained and chopped
- 1/4 cup minced cilantro, divided
- 1 cup crumbled feta, divided
- 6-8 eggs
- Minced parsley (optional)
- Pita bread, warmed
In a 12-inch skillet, heat olive oil over medium heat. Once oil is hot (and shimmers), add onion and saute for 5 minutes. Stir in cumin, paprika, and garlic and cook for 30 seconds more.
Add the tomatoes, peppers, and 3 tablespoons of the cilantro and bring mixture to a simmer. Stir in the feta cheese (reserve 1-2 tablespoons), then season sauce to taste with salt and pepper.
Using a wooden spoon, create wells in the sauce and drop in cracked eggs, one at a time. Continue to simmer sauce over medium-low heat for 5-6 minutes, or until egg whites are just set. Garnish with reserved cilantro, feta, and parsley.
Serve with warm pita bread.
Meal Prep Tips
With the exception of slicing an onion, this recipe requires minimal prep.
To get ahead, prepare the sauce (through feta and seasoning with salt and pepper) and refrigerate for up to 48 hours. When ready to eat, bring the sauce to a simmer, drop in eggs, and continue to cook as instructed above.