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May 2022
Easy Cast-Iron Shakshuka
Mushroom Bacon Risotto
Baked Tuscan Chicken with Pasta
Chocolate Covered Strawberry Milkshake
Death By Chocolate Shake
Wild Berry Shake
Spiked Grasshopper Shake
Loaded Cherry Shake
Banana Split Shake
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Easy Cast-Iron Shakshuka
written by
Ariana Negri
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Prep Time: 10 minutes | Cook Time: 30 minutes | Servings: 6
INGREDIENTS
2 tbsp. olive oil
½ yellow onion, chopped
3 cloves garlic, minced
1 red bell pepper, diced
28 oz. can crushed tomatoes with liquid
1 tsp. paprika
½ tsp. turmeric
½ tsp. cumin
¼ tsp. salt
¼ tsp. pepper
¼ tsp. cayenne pepper
4 eggs
1/3 c. feta cheese, crumbled
¼ c. freshly parsley, chopped
1 avocado, halved, pitted and sliced
Toasted bread for serving
INSTRUCTIONS
Heat the olive oil in a cast-iron skillet, then add the chopped onion.
Sweat the onion for 5 minutes over medium heat before adding the minced garlic.
Then add the red bell pepper and cook until softened (about 5-7 minutes).
Add the can of crushed tomatoes and the seasonings.
Stir to combine, then reduce the heat to low and allow the mixture to simmer for 10 minutes.
Use a spoon to create 4 holes or “pockets” in the mixture.
Then, carefully crack 1 egg in each hole.
Place a lid on top of the skillet and allow the eggs to cook for 5-7 minutes.
Once there is a thin white film over the egg yolks, remove the lid and turn off the heat.
Garnish the shakshuka with feta cheese, fresh parsley and sliced avocado.
Serve with toasted bread and enjoy!
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Mushroom Bacon Risotto
Laurie Cassell
239-290-5353
Phone
www.MsNaples.com
Website
1495 Pine Ridge Rd., #1 Naples, FL 34109
Office
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