40m$11.27Shakshuka
Eggs are gently poached in a spiced tomato, red bell pepper, onion, and garlic sauce, then finished with feta.
- Energy
- 318 calories per serving
- Protein
- 15.6 g per serving
- Carbs
- 23.9 g per serving
- Fat
- 17.9 g per serving
- Sodium
- 1246 mg per serving
Shopping options
Smoked paprika
1 Teaspoon
McCormick Gourmet Organic Smoked Paprika
4%
Olive oil
2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
Red pepper flakes
0.25 Teaspoon
Kroger® Crushed Red Pepper Shaker
0%
Ground cumin
1 Teaspoon
Kroger® Ground Cumin Shaker
4%
Feta cheese, crumbled
0.5 Cup
Private Selection® Crumbled Feta Cheese
50%
Medium yellow onion, diced
1 Each
Diced Yellow Onions Fresh Cut In Store Daily
75%
Canned crushed tomatoes
28 Ounce
Hunt's Crushed Tomatoes
100%
Black pepper
0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Large red bell pepper, diced
1 Each
Fresh Red Hothouse Bell Pepper
100%
Large eggs
6 Each
Kroger® Grade A Large White Eggs
100%
Fine salt
1 Teaspoon
Kroger® Salt
1%
Garlic cloves, minced
4 Count
Garlic
40%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
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Cook this recipe
- feta cheese-0.5 cups
- large eggs-6 each
- medium yellow onion-1 each
- garlic cloves-4 cloves
- olive oil-2 tbsp
- smoked paprika-1 tsp
- ground cumin-1 tsp
- canned crushed tomatoes-28 oz
- fine salt-1 tsp
- red pepper flakes-0.25 tsp
- large red bell pepper-1 each
- black pepper-0.25 tsp
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and diced red bell pepper. Cook, stirring occasionally, until softened, 6 to 8 minutes.
Stir in the minced garlic, smoked paprika, cumin, red pepper flakes, salt, and black pepper. Cook for 1 minute.
Add the crushed tomatoes and stir well. Simmer until slightly thickened, 10 to 12 minutes.
Simmer gently to reduce splattering from the hot tomato sauce.
Make 6 shallow wells in the sauce. Crack 1 egg into each well.
Wash hands after cracking raw eggs and avoid touching clean utensils or surfaces with egg residue.
Cover the skillet and cook over medium-low heat until the egg whites are set, 6 to 8 minutes.
Cook eggs until the whites are fully set.
Sprinkle the crumbled feta over the shakshuka and cook uncovered for 1 to 2 minutes.
Serve hot directly from the skillet.
Use oven mitts when handling the hot skillet and lid.
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