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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!
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
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.
