Shakshuka
This Shakshuka is a flavorful, Mediterranean-inspired dish of eggs baked in a spiced tomato and onion sauce, finished with fresh parsley and crumbled feta. Served with warm pitas for dipping, it's a satisfying and comforting meal perfect for breakfast.
Prep Time
30 min
Total Time
30 min
Servings
4
Ingredients
Pantry
2 15-oz cans Diced Tomatoes
2 tbs Tomato Paste
1 Onion
Fridge and Freezer
1 tbs minced Garlic
1 tbs Greek Spice Blend
8 Eggs
⅓ bunch Parsley
⅓ container Feta (optional)
1 tbs Hot Sauce (optional)
4 Pitas (optional)
Directions
Wash hands with soap and water. Preheat the oven to 450 degrees. Peel and chop the onion. Rinse and dry the parsley. Chop ⅓ of a bunch of parsley.
Heat a little oil in a large oven-proof skillet over medium-high heat. Cook the onion until softened, then add the tomato paste, hot sauce, and the Greek spice blend. Stir until fragrant, about 1 minute. Cook until slightly darkened, then add the cans of diced tomatoes along with their juices. Simmer for 10 minutes until slightly thickened.
Make 8 wells in the tomato sauce and crack an egg into each one. Season with salt and pepper. Bake until eggs are set, about 15 minutes.
Toast pitas, if using. Serve shakshuka topped with chopped parsley and feta (omit for dairy-free), with pitas (optional) for dipping. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.
*Make this recipe dairy-free by omitting the feta.
*Omit pitas to make this recipe gluten-free.