20Prep Time Minutes
45Total Time Minutes
12Number of Ingredients
1 tablespoon Pure Wesson® Vegetable Oil
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
1/2 teaspoon salt
1 pouch (2 tbsp each) Hunt's® Recipe Ready Tomato Paste
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1/4 cup water
4 large eggs
1/4 cup crumbled feta cheese
1/4 cup fresh cilantro, coarsely chopped
4 pita or flatbreads (6 inch)
|% Daily Value|
|Total Fat||14 g||21%|
|Saturated Fat||4 g||18%|
|Dietary Fiber||6 g||24%|
|Vitamin C||116 mg||193%|
|Vitamin A||1344 iu||27%|
Heat oil in large skillet 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.
Add garlic, cumin, paprika and salt; stir and cook for 1 minute. Mix in tomato paste; stir and cook 30 seconds. Stir in both cans of tomatoes and water; bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 10 minutes.
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.
Remove from heat, sprinkle with cheese and cilantro. Divide shakshuka evenly between 4 shallow bowls, serve with pita bread.
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