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Mediterranean Shakshuka with Herbed Focaccia

Mediterranean Shakshuka with Herbed Focaccia

Breakfast
Prep Time
15min
Cook Time
30min
Servings
4
Calories
420
Chef's Note

For the best flavor, allow the tomato sauce to simmer until it develops a deep, rich taste. If you prefer a spicier shakshuka, add a diced jalapeño with the bell pepper or increase the red pepper flakes. The eggs will continue to cook slightly after removing from the oven, so take them out when they're just shy of your preferred doneness.

Tags
Mediterranean
eggs
breakfast
vegetarian
one-pan
baked
savory
herb
tomato-based
protein-rich
Ingredients

  • 2 tablespoons olive oil

  • 1 medium, diced yellow onion

  • 1 medium, diced red bell pepper

  • 3 cloves, minced garlic

  • 1 teaspoon cumin

  • 1 teaspoon paprika

  • 1/2 teaspoon crushed red pepper flakes

  • 28 ounces canned diced tomatoes

  • 2 tablespoons tomato paste

  • 8 large eggs

  • 1/2 cup, crumbled feta cheese

  • 1/4 cup, chopped fresh parsley

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 loaf (about 12 oz) store-bought focaccia bread

  • 1 tablespoon, chopped fresh rosemary

  • 1 tablespoon, chopped fresh thyme

  • 1/2 teaspoon garlic powder

Instructions
  • 1

    Preheat oven to 350°F (175°C).

  • 2

    Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium heat. Add the diced onion and bell pepper, cooking for 5 minutes until softened.

  • 3

    Add 3 minced garlic cloves to the skillet and cook for 1 minute until fragrant.

  • 4

    Stir in 1 teaspoon cumin, 1 teaspoon paprika, 1/2 teaspoon crushed red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 1 minute to bloom the spices.

  • 5

    Add 28 ounces of diced tomatoes and 2 tablespoons of tomato paste to the skillet. Stir well and simmer for 10 minutes until slightly thickened.

  • 6

    Using the back of a spoon, make 8 wells in the sauce. Crack an egg into each well.

  • 7

    Transfer the skillet to the preheated oven and bake for 7-10 minutes, until the egg whites are set but yolks are still runny (or longer if you prefer firmer yolks).

  • 8

    While the shakshuka is baking, prepare the herbed focaccia: Mix 1 tablespoon chopped rosemary, 1 tablespoon chopped thyme, and 1/2 teaspoon garlic powder in a small bowl.

  • 9

    Lightly brush the store-bought focaccia with olive oil and sprinkle with the herb mixture.

  • 10

    Place the focaccia in the oven during the last 5 minutes of the shakshuka's cooking time to warm through and crisp slightly.

  • 11

    Remove the shakshuka from the oven and sprinkle with 1/2 cup crumbled feta cheese and 1/4 cup chopped parsley.

  • 12

    Slice the herbed focaccia and serve alongside the shakshuka.

Nutrition Information (per serving)
420
Calories
22g
Protein
35g
Carbs
23g
Fat
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