Sweet pepper shakshuka
4 servings
25 minutes
The pepper should be sweet and firm so that after heat treatment its flesh remains recognizable. If you use salted feta cheese, you don't need to salt the shakshuka
Calories234kcal
Proteins11.5grams
Fats16.7grams
Carbohydrates8.4grams
Red sweet pepper
2
pc
Tomatoes
3
pc
Cilantro
10
g
Chicken egg
4
pc
Vegetable oil
30
ml
Brynza cheese
50
g
Salt
to taste
Ground black pepper
to taste
1
Cut the pepper into strips and fry in a hot pan with vegetable oil for 2-3 minutes. Then lower the heat and simmer the peppers for a few more minutes until soft.
- Red sweet pepper: 2 pieces
- Vegetable oil: 30 ml
2
Add some cilantro leaves and coarsely chopped tomatoes, fry while stirring for a few more minutes until the tomatoes soften. Season with salt and pepper.
- Cilantro: 10 g
- Tomatoes: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
3
Make several holes in the vegetables for the eggs, placing the eggs in without damaging the yolks. Add pieces of feta cheese, a bit more cilantro, and send to an oven preheated to 180 degrees for 3 minutes.
- Chicken egg: 4 pieces
- Brynza cheese: 50 g
- Cilantro: 10 g
