Shakshuka

Shakshuka

Prep Time

5

Cook Time

20

Serving Yield

1

Spice up your breakfast with this Mediterranean shakshuka egg dish from the incredible @forkmylifechi!  It’s an umami bomb that’s bursting with bold flavors of night shades and spices, not to mention, Farmers Hen House eggs, that will transport your palate out of quarantine and into Constantine!

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Ingredients

2 tsp extra virgin olive oil

¼ cup chopped red onion

½ red bell pepper, chopped

1 garlic clove, sliced

½ tsp cumin

½ tsp smoked hot paprika

½ tsp ground coriander

½ tsp dried oregano

1½ cup canned crushed tomatoes

2 Farmers Hen House eggs

1 ½ oz crumbled feta

1 tbsp cilantro leaves, torn

Salt and freshly ground black pepper

Naan, pita or toast recommended for serving

Directions

Step 1

Heat a medium skillet over medium-low heat and add extra virgin olive oil.

Step 2

Next add onions and bell pepper and cook for 3-4 minutes. Season with salt and freshly ground black pepper.

Step 3

Next add the garlic and cook for another 2 minutes.

Step 4

Add the cumin, smoked hot paprika, coriander and oregano. Cook for 30 seconds until the spices are fragrant.

Step 5

Next add the canned crushed tomatoes and season with salt and freshly ground black pepper.

Step 6

Bring to a simmer and allow the tomatoes to reduce for 10 minutes until or until thick.

Step 7

Next make two “wells” for the eggs in the tomato sauce. Crack one egg into a dish and then slide the egg into the well. Do this one at a time for each egg. Season the eggs with salt and freshly ground black pepper.

Step 8

Turn the heat to low, cover and let the eggs cook for 3-5 minutes, or until done to your liking.