Middle Eastern Shakshuka with Feta and Fresh Herbs
15min
25min
6
444
Chef's Note
For the best flavor, allow the tomato sauce to simmer long enough to develop a deep, rich taste. If you prefer a spicier shakshuka, add a diced jalapeño with the bell peppers or increase the cayenne pepper. The key to perfect eggs is to cover the pan and cook them just until the whites are set but the yolks remain runny for dipping your pita bread.
Tags
Ingredients
3 tablespoons olive oil
2 large, diced yellow onion
2 large, diced red bell pepper
6 cloves, minced garlic
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon cayenne pepper
1 teaspoon ground coriander
56 ounces (2 large cans) crushed tomatoes
2 tablespoons tomato paste
12 large eggs
8 ounces, crumbled feta cheese
1/2 cup, chopped fresh parsley
1/2 cup, chopped fresh cilantro
1/4 cup, chopped fresh mint
2 teaspoons za'atar spice blend
1 teaspoon salt
1/2 teaspoon black pepper
12 pieces whole wheat pita bread
2 cups Greek yogurt
30 ounces (2 cans), drained and rinsed chickpeas
Instructions
- 1
Heat 3 tablespoons of olive oil in a large, deep skillet over medium heat. Add 2 diced yellow onions and 2 diced red bell peppers, and cook until softened, about 8 minutes.
- 2
Add 6 minced garlic cloves to the skillet and cook until fragrant, about 1 minute.
- 3
Stir in 2 teaspoons ground cumin, 2 teaspoons paprika, 1/2 teaspoon cayenne pepper, and 1 teaspoon ground coriander. Cook for 1 minute to toast the spices.
- 4
Add 56 ounces of crushed tomatoes and 2 tablespoons tomato paste to the skillet. Stir well and bring to a simmer. Reduce heat to medium-low and cook for 10 minutes, stirring occasionally.
- 5
Gently fold in 30 ounces of drained chickpeas and cook for another 3 minutes.
- 6
Using the back of a spoon, make 12 wells in the sauce. Crack an egg into each well. Cover the skillet and cook until the egg whites are set but the yolks are still runny, about 6-8 minutes.
- 7
Sprinkle 8 ounces of crumbled feta cheese over the eggs and sauce.
- 8
Remove from heat and garnish with 1/2 cup chopped parsley, 1/2 cup chopped cilantro, 1/4 cup chopped mint, and 2 teaspoons za'atar spice blend.
- 9
Season with 1 teaspoon salt and 1/2 teaspoon black pepper to taste.
- 10
Serve hot with warm whole wheat pita bread and a dollop of Greek yogurt on the side.
Nutrition Information (per serving)
444
32g
45g
15g
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