12″ Saute Pan (stainless steel)
Buy Now →Fennel Shakshuka
- Prep Time: 8 minutes
- Cook Time: 14 minutes
- Total Time: 22 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Stovetop
Ingredients
Scale
4 large eggs
1/2 Tbsp olive oil
1 medium fennel bulb, diced
1/2 large green bell pepper, diced
3 garlic cloves, minced
1/2 tsp ground cumin
1/2 teaspoon paprika
2 pinches of cayenne (optional)
28oz can crushed tomatoes
1/4 tsp salt, more as needed
1/4 tsp black pepper
Toppings:
Fresh parsley or cilantro
Red pepper flakes (optional)
Nutritional yeast (optional)
Instructions
- Heat olive oil in a skillet over medium heat.
- Add fennel, bell pepper, and minced garlic and cook 5 minutes, until softened, stirring consistently.
- Stir in cumin, paprika, and cayenne. Then pour in tomatoes and add the salt and pepper. Simmer for several minutes.
- Crack eggs into skillet and cook for a minute. Add a top to the pan and let it simmer for several minutes, until the egg whites are set.
- Top with parsley and a fresh grind of salt and pepper if desired.
- Please leave feedback and your review if you made this recipe! Thanks!
Find it online: https://homecookedliving.com/fennel-shakshuka/
