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Shakshuka Bowl

by Livestrong_Recipes  |  Feb 7, 2017

Shakshuka Bowl
  1. PREP
  2. 10 m
  • COOK
  • 25 m
  • TOTAL
  • 35 m

Spoon into a savory, steaming bowl of spiced tomato sauce speckled with red pepper, onion, and soft/salty bursts of feta in between bites of runny yolk.

INGREDIENTS

SERVES 2

  • 1/2 medium red bell pepper
  • 1/2 medium red onion
  • 1/4 tsp Extra Virgin Olive Oil
  • 1 clove garlic
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 1/4 tsp Cayenne Pepper
  • 3 1/2 cups Organic Whole Peeled Plum Tomatoes
  • 1/4 tsp Kosher Salt
  • 1 tbsp Pepper, Black
  • 2 tbsp feta cheese
  • 2 large whole egg
  • 1 cup Chard, Swiss
  • 2 tbsp lemon juice
  • 6 sprigs cilantro

DIRECTIONS

1 Mince red pepper and onion. Reserve half.
2 Add olive oil to a hot skillet and toss in half of the minced peppers and onions. When translucent, add thinly sliced garlic and spices. Cook for a minute then add tomatoes and bring mixture to a simmer, then let thicken, about 10 minutes. Season with salt and pepper.
3 Scatter feta evenly over the tomato mixture in the skillet. Make two indentations in the tomato mixture. Crack egg into ramekin or cup and gently place into one of the indentations, then repeat with the second egg. Season eggs with the salt and pepper then cover the skillet and cook on low heat for 5-8 minutes, or until the eggs have cooked to your liking.
4 Meanwhile, clean and thinly shred chard. Toss with lemon juice, season with salt and pepper.
5 Spoon tomato mixture into a bowl. Gently transport egg into bowl, scatter half of remaining pepper and onion over the top. Garnish with ½ cup chard, and thinly sliced cilantro.
6 PC: Arthur Bovino/LIVESTRONG.COM