Description
This traditional Middle Eastern Shakshuka is an egg dish that isn’t just for breakfast! It’s a simple, one-pan, vegetarian meal that is hearty enough to stand up as a lunch or dinner too! Spiced with cumin, paprika and chili flakes, and topped with tangy feta, parsley and cilantro.
Ingredients
- 2 Tablespoons Olive Oil
- 4 cloves Garlic, Minced
- 1 cup Diced Yellow Onion
- 1 cup Diced Red Bell Pepper
- ½ teaspoons Salt
- 2 teaspoons Cumin Powder
- 2 teaspoons Paprika
- ¼ teaspoons Chili Flakes
- ½ teaspoons Cayenne (omit If You Don’t Like Heat)
- 3 Tablespoons Tomato Paste
- 1 can (28 Oz. Size) Whole Tomatoes
- 6 whole Eggs
- ⅓ cups Feta, Crumbled
- Fresh Parsley And Cilantro, For Garnish
Preparation
Preheat oven to 375ºF.
Heat olive oil in a cast iron skillet over medium-high. Add garlic, onion and bell pepper and cook until just soft, about 3 minutes. Add spices and tomato paste and cook another 2 minutes.
Add the can of tomatoes, breaking up each tomato into thirds or quarters in the pan. Mix well and bring to a slow boil. Reduce heat to medium-low and let the tomatoes simmer to cook off some of the liquid, about 5–10 minutes. The mixture should start to thicken up.
Using the back of a ladle, create a small pocket in the sauce near the edge of the pan and break an egg into the area. Repeat this process five more times, with the last egg being placed in the centre. Continue to simmer the tomatoes and eggs 2–3 minutes. The egg whites should start to cloud slightly.
5. Place the cast iron pan in the oven for 8-10 minutes. Remove the pan from the oven when egg whites are opaque but the yolks are still somewhat soft—they should jiggle when you move the pan!
Sprinkle with feta cheese, parsley and cilantro, and serve in bowls with some toasted bread.
