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Tomato and Cucumber Shakshuka

Name: Tomato and Cucumber Shakshuka
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: {'ingredient': 'Olive oil', 'amount': '2 tablespoons'}; {'ingredient': 'Onion', 'amount': '1, chopped'}; {'ingredient': 'Garlic', 'amount': '2 cloves, minced'}; {'ingredient': 'Tomatoes', 'amount': '4 cups, diced'}; {'ingredient': 'Cucumber', 'amount': '1 large, diced'}; {'ingredient': 'Red bell pepper', 'amount': '1, diced'}; {'ingredient': 'Cumin', 'amount': '1 teaspoon'}; {'ingredient': 'Paprika', 'amount': '1 teaspoon'}; {'ingredient': 'Salt', 'amount': 'to taste'}; {'ingredient': 'Pepper', 'amount': 'to taste'}; {'ingredient': 'Eggs', 'amount': '4'}; {'ingredient': 'Feta cheese', 'amount': '1/2 cup, crumbled'}; {'ingredient': 'Fresh parsley', 'amount': '1/4 cup, chopped'}

Experience a vibrant twist on the classic shakshuka with this refreshing dish that marries juicy, sun-ripened tomatoes with crisp cucumbers and aromatic spices. This healthy meal bursts with flavor and is perfect for breakfast, lunch, or dinner. Topped with crumbled feta and fresh parsley, it's a Mediterranean delight that will transport your taste buds straight to a sun-drenched terrace. Shakshuka, originally a North African dish, has gained popularity in Middle Eastern cuisine, where it's often served with warm, crusty bread to soak up every last bit of the delicious sauce.

Servings: 4

Ingredients

Olive oil (2 tablespoons)
Onion (1, chopped)
Garlic (2 cloves, minced)
Tomatoes (4 cups, diced)
Cucumber (1 large, diced)
Red bell pepper (1, diced)
Cumin (1 teaspoon)
Paprika (1 teaspoon)
Salt (to taste)
Pepper (to taste)
Eggs (4)
Feta cheese (1/2 cup, crumbled)
Fresh parsley (1/4 cup, chopped)

Instructions

In a large skillet, heat the olive oil over medium heat.
Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant, approximately 5 minutes.
Stir in the diced tomatoes, cucumber, and red bell pepper. Cook for another 5 minutes, allowing the vegetables to soften slightly.
Add the cumin, paprika, salt, and pepper to the skillet. Cook for an additional 2 minutes, stirring to release the spices' aromas.
Create small wells in the vegetable mixture and crack an egg into each well. Cover the skillet and cook for about 8-10 minutes, or until the eggs are cooked to your liking.
Once the eggs are done, remove the skillet from heat and sprinkle the chopped parsley and crumbled feta cheese over the top.
Serve hot with crusty bread or pita on the side for dipping.

Dietary Information

Servings: 4 • Dish Type: Breakfast/Lunch/Dinner • Prep Time: 10 minutes • Cook Time: 20 minutes • Calories: 280 • Fat: 20g • Carbs: 14g • Protein: 12g • Sodium: 500mg • Sugar: 5g

Tomato and Cucumber Shakshuka

Servings: 4

Ingredients

Instructions

Dietary Information

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