shakshuka skillet breakfast
Makes 6
Prep 15 m
Cook 27 m



  1. 1 of 4 In a medium deep skillet, heat oil over medium. Add onion and garlic and cook 5 minutes. Sprinkle with next 4 ingredients. Cook 2 minutes.
  2. 2 of 4 Stir in tomatoes, peppers and salt. Cover, reduce heat and simmer 10 minutes, stirring occasionally.
  3. 3 of 4 Stir in 1/2 cup feta and 1/3 cup chopped parsley. Crack an egg into a small bowl, make a small indentation in sauce and drop egg into indentation. Repeat with remaining eggs. Cook 5 minutes, then cover and cook 5 more minutes, until yolks are almost set. Remove from heat; let stand 2 minutes or until desired doneness. Sprinkle with 1/4 cup each feta and parsley. Serve with bread or couscous, if desired.
  4. 4 of 4 Tip: Follow first 2 steps of recipe and cool. Spoon into a lidded dish and refrigerate up to 1 week. Reheat in a skillet.
Nutrition Information for Shakshuka
Servings Per Recipe: 6
Per Serving: 15 g carb., 3 g fiber, 14 g Fat, total, 5 g sat. fat, 751 mg sodium, 8 g sugar, 12 g pro., 222 kcal cal.