Spicy Tomato Shakshuka

Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins

These Middle Eastern–style eggs are a nice addition to a brunch, or serve them for a quick and delicious dinner any night of the week.

Yields 4

Ingredients

  • 2 tbsp (30 mL) olive oil
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tsp (5 mL) paprika
  • 1 tsp (5 mL) ground cumin
  • 1 tsp (5 mL) salt
  • 1/4 tsp (1 mL) hot pepper flakes
  • Pinch cayenne pepper
  • 1/4 cup (60 mL) tomato paste
  • 5 cups (1.25 L) coarsely chopped Ontario Greenhouse Roma tomatoes
  • 8 eggs
  • 1/3 cup (75 mL) crumbled feta cheese
  • 2 tbsp (30 mL) finely chopped fresh cilantro
  • 6 small pita breads, warmed

Directions

  1. Preheat oven to 400°F (200°C).
  2. Heat oil in high-sided ovenproof skillet set over medium heat; cook onion, garlic, paprika, cumin, salt, hot pepper flakes and cayenne, stirring occasionally, for 3 to 5 minutes or until vegetables start to soften.
  3. Stir in tomato paste; cook for 1 minute.
  4. Add tomatoes; cook, stirring occasionally, for 20 to 25 minutes or until thickened.
  5. Using back of spoon, make 8 divots in the sauce mixture; crack an egg into each divot. Baste each egg with a little of the tomato sauce.
  6. Transfer to oven; cook for 5 to 7 minutes or until eggs are soft-cooked or until desired doneness.
  7. Garnish with feta and cilantro.
  8. Serve with pita bread.
  9. Chef's Tip: Substitute parsley for cilantro if desired. Use smoked paprika for more intense flavour.

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