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Kitchen Notebook

August 20, 2020

Shakshuka with Feta and Parsley

40 Mins


Heat 2 tablespoons olive oil in a small to medium cast iron skillet. Add onions, peppers, garlic, spices, pinch sea salt and pepper. Cook for 5 minutes, stirring occasionally, until vegetables soften.

Add chopped and crushed tomatoes. Cover and simmer for 15 minutes. Uncover and cook a bit longer to allow mixture to reduce and thicken. Taste and adjust seasoning to your liking.

Using a wooden spoon, make 3 indentations, or “wells,” in tomato mixture. Gently crack an egg into each indention.

Reduce heat, cover skillet, and cook on low until egg whites set. Uncover and sprinkle with crumbled feta and chopped parsley. Serve with sourdough slices.

40 Mins Breakfast Lunch recipe Summer Veg

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40 Mins Breakfast Lunch recipe Summer Veg

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