Shakshuka with Feta

This one-skillet wonder is perfect for busy weeknights when you need to get dinner on the table fast. It’s a comforting dish that makes a hearty breakfast or delicious brunch, too.

This one-skillet wonder is perfect for busy weeknights when you need to get dinner on the table fast. It’s a comforting dish that makes a hearty breakfast or delicious brunch, too.

INSTRUCTIONS

  1. Preheat oven to 400°F (200°C). In large ovenproof high-sided skillet, heat oil over medium heat; cook onion, pepper, garlic, tomato paste, cumin, coriander, smoked paprika, salt, cinnamon, hot pepper flakes and pepper, stirring occasionally, until vegetables start to soften and tomato paste is deep red and and fragrant approximately 3-5 minutes

Add diced tomatoes and spinach to skillet; cook, stirring occasionally, until thickened, approximately 10 minutes. Reduce heat to medium-low. Using a spoon, make 8 divots in the sauce mixture; crack egg into each divot.

INGREDIENTS

3 tbsp ( 45 ml ) olive oil
1 small onion, chopped
1 red pepper, chopped
4 cloves garlic, minced
3 tbsp ( 45 ml ) tomato paste
2 tsp ) 10 ml ) ground cumin
2 tsp ( 30 ml ) fresh  coriander
1 tsp (5 ml ) smokes paprika
½ tsp ( 2.5 ) salt
¼  tsp (1.25 ml ) cinnamon
¼ tsp (1.25 ) hot pepper flakes
¼ tsp ( 1.25 ml) freshly ground pepper
1 can diced tomatoes (28 oz /796 ml )
4 eggs

1 bag fresh spinach
¼ cup (60 ml ) finely crumble feta cheese
2 tbsp ( 30 ml ) chopped fresh parsley
4 Greek style pitas (7 inch/18 cm),toasted

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