Preview
Shakshuka Eggs
10 min
Prep Time25 min
Cook Time35 min
Total TimeSoft, jiggly eggs on a flavorsome tomato base, topped with creamy feta cheese and fresh cilantro. This protein-filled, healthy meal looks beautiful and tastes heavenly. You gotta try it, guys.
Ingredients (2 servings)
MetricImperial
4 eggs
400g canned tomatoes
2 bell peppers, diced
1 onion, diced
20g feta cheese
1 tsp cumin
1 tsp harissa seasoning
1 tsp paprika
-Cilantro
1 tbsp oil or butter
-Salt
-Black pepper
-Bread (optional)
- Pre-heat the oven to 180°C / 356°F
- Dice up onions and chop up the bell peppers into small bite size pieces.
- In a pan, lightly fry the onions and peppers over medium heat.
- Into the pan, add a can of tomatoes, cumin, paprika, harissa seasoning and salt to taste. Leave the heat on until the bell peppers turn soft.
- In a separate, oven-proof pan, gently heat some butter or oil until just melted and spread evenly across.
- Add the cooked sauce to your buttered pan. Crack some eggs on top of the sauce.
- Sprinkle feta cheese evenly over the dish and bake for about 6-12 minutes at 180°C (356°F)
- Once out of the oven, garnish with more feta cheese, cilantro and black pepper.
- Enjoy!
Notes
- You can always leave it in the oven for longer if you prefer eggs that are more well done.
- Feel free to replace the feta cheese with vegan alternatives if you are lactose intolerant.
- You can use coriander instead of cilantro.
- If you don't have harissa seasoning, you can always add one more teaspoon of paprika powder and 1/2 tsp of chilli powder.
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