Experience a burst of flavors with Turkey Pepperoni Shakshuka – a flavorful meal ready in just 30 minutes. Crispy HORMEL® Turkey Pepperoni, sautéed onions, red pepper and more come together to create a rich sauce. After that crack eggs into the sauce, cover, and cook to your liking. Finish with more pepperoni, crumbled feta, and chopped parsley for a quick, satisfying dish that tantalizes your taste buds.
Ingredients
| 2 | tablespoons olive oil |
| 1 | cup chopped HORMEL® Turkey Pepperoni |
| 1 | onion, chopped |
| 1 | red pepper, chopped |
| 3 | cloves garlic, minced |
| 1 | teaspoon cumin |
| ½ | teaspoon smoked paprika |
| ¼ | teaspoon salt |
| ¼ | teaspoon pepper |
| ¼ | teaspoon cayenne pepper |
| 2 | tablespoons tomato paste |
| 1 | (14.5-ounce) can diced tomatoes |
| ¼ | teaspoon crushed red pepper flakes |
| 6 | eggs |
| ⅓ | cup crumbled feta cheese |
| 2 | tablespoons chopped parsley |
Directions
In large cast iron skillet over medium heat, heat oil. Add pepperoni. Cook 3 to 4 minutes, or until crispy. Remove half of the pepperoni from skillet with a slotted spoon. Reserve.
To same skillet, add onion, red pepper, garlic, cumin, paprika, salt, pepper and cayenne. Cook 3 to 5 minutes, stirring occasionally, until vegetables are softened.
Stir in tomato paste; cook 1 minute. Add diced tomatoes and crushed red pepper flakes. Cook, stirring occasionally, for 6 to 8 minutes or until sauce is slightly thickened.
Using spoon, make 6 wells in sauce; crack 1 egg into each well. Reduce heat to low; cover and cook for 3 to 5 minutes for soft-cooked eggs or until cooked as desired.
Sprinkle with reserved pepperoni, feta and parsley.