This Middle Eastern take on baked eggs, also called shakshuka, features a zesty, thick, spiced tomato sauce. Serve it with matzo for a yummy Passover brunch, or alongside warmed pita bread wedges or crusty bread to soak up all of the rich sauce.
- Prep time 25 minutes
- Total time 45 minutes
- Portion size 4 to 6 servings
- 1 tbsp (15 mL) olive oil
- 1 onion, sliced
- Half sweet red peppers, diced
- 3 cloves garlic, minced
- 1/4 tsp (1 mL) ground cumin
- 1/4 tsp (1 mL) sweet paprika
- 1/4 tsp (1 mL) each salt and pepper
- Pinch cayenne pepper
- 1 can (796 mL) diced tomatoes
- 3 tbsp (45 mL) tomato paste
- 1/3 cup (75 mL) crumbled feta cheese
- 6 eggs
- 2 tbsp (30 mL) chopped fresh parsley
In large skillet, heat oil over medium heat; cook onion and red pepper, stirring occasionally, until onion is softened and light golden, about 10 minutes.
Stir in garlic, cumin, paprika, half each of the salt and pepper, and the cayenne pepper; cook, stirring, until fragrant, about 30 seconds. Stir in tomatoes and tomato paste; bring to boil. Reduce heat and simmer, stirring occasionally, until thickened, about 10 minutes.
Scrape into 12-cup (3 L) casserole dish; sprinkle with all but 2 tbsp of the feta cheese. Using spoon, make six wells in tomato mixture; crack 1 egg into each well. Sprinkle remaining salt and pepper over eggs. Bake in 375 F (190 C) oven until whites are set but yolks are still slightly soft, 15 to 18 minutes.
Remove from oven; tent with foil and let stand for 5 minutes. Sprinkle with remaining feta cheese and parsley.
Source: Canadian Living Magazine, April 2014