20Prep Time Minutes
45Total Time Minutes
13Number of 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 (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 can (14.5 oz each) 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)
|% Daily Value|
|Total Fat||10 g||16%|
|Saturated Fat||2 g||10%|
|Dietary Fiber||6 g||24%|
|Vitamin C||117 mg||195%|
|Vitamin A||1404 iu||28%|
Spray large skillet with 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.
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.
By creating a profile and answering a few questions, we can transform your experience on Ready Set Eat into one that’s tailored to your cooking style and tastes.Personalize My Experience
Please enter your email address and click submit.
You will be sent an email with a re-set password link within a few minutes.