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Smoky And Spicy Shakshuka

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Presented by
McCormick
94% would make again

Under 30 minutes

Smoky And Spicy Shakshuka

Under 30 minutes

Ingredients

for 5 servings

  • 3 tablespoons olive oil
  • ½ medium yellow onion, thinly sliced
  • 3 garlic cloves, minced
  • 1 medium red bell pepper, seeded and sliced
  • ½ teaspoon McCormick® Ground Paprika
  • ½ teaspoon McCormick® Smoked Paprika
  • ½ teaspoon Mccormick® ground cumin
  • ½ teaspoon McCormick® Ground Cayenne
  • ¼ teaspoon McCormick® Gourmet Organic Ground Coriander
  • ¼ teaspoon McCormick® Crushed Red Pepper
  • 1 teaspoon kosher salt
  • 2 cups crushed tomatoes (400 g)
  • 5 large eggs
  • ¼ cup crumbled feta cheese (65 g)
  • 3 tablespoons chopped fresh cilantro
  • toasted pita bread, or naan, for serving

Nutrition Info

  • Calories 241
  • Fat 16g
  • Carbs 13g
  • Fiber 12g
  • Sugar 7g
  • Protein 11g

Estimated values based on one serving size.

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Preparation

  1. Heat the olive oil in a 10-inch skillet over medium heat until it shimmers. Add the onion, garlic, and red bell pepper, and sauté until tender, about 8 minutes. Stir in the McCormick® Ground Paprika, McCormick® Smoked Paprika, McCormick® Ground Cumin, McCormick® Ground Cayenne, McCormick® Gourmet Organic Ground Coriander, McCormick® Crushed Red Pepper, and salt, and cook until fragrant, about 45 seconds.
  2. Add the crushed tomatoes and simmer for 2 minutes, stirring occasionally. Crack the eggs directly into the tomato sauce, spacing evenly. Cover the pan with a lid and cook for 30 seconds, then uncover and continue cooking until the eggs have set and the whites are fully cooked through, 2–3 minutes more.
  3. Remove the pan from the heat and garnish the shakshuka with feta and chopped cilantro. Serve warm with toasted pita bread.
  4. Enjoy!

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Smoky And Spicy Shakshuka