Shakshuka

for Breakfast Lunch & Dinner

Shakshuka

Ingredients

1 large onion sliced

3-4 large ripe tomatoes peeled sliced

3 garlic cloves minced

4 large eggs 1 cup feta cheese large crumbles

1 tsp paprika

0.5 tsp ground cumin

0.5 tsp ground coriander

0.5 tsp ground nutmeg

0.5 tsp ground cloves

3-4 tbsp olive oil

1-0.5 tsp salt and black pepper to taste

chopped cilantro for serving

Directions

1. Heat oil in the skillet on medium heat, add onions and cook until soft and translucent about 10-15 minutes.

2. Add garlic and stir in the paprika, cumin, coriander, nutmeg, and cloves, mix gently and cook for another minute.

3. Throw in the chopped tomatoes and lightly season with salt. Cook the tomatoes for another 10 minutes until they start to boil and slightly thicken.

4. Heat the oven to 375F.

5. Make 4 holes with a spoon in the tomatoes and add crumbled feta (divided into 4 parts).

6. Crack the eggs on top of the feta, season with more salt and pepper, and move the skillet into the oven to bake until the eggs are set but not overcooked (the yolk should be runny); about 5-7 minutes.

7. Sprinkle with cilantro and serve hot with bread.

Tips

Best to use fresh tomatoes; but, low sodium only tomato canned option is acceptbale as a backup.

Do not overcook the spices and do not burn the garlic.

Use large feta crumbles for burst of flavor (from under the eggs).

Although basil may sound amazing in this recipe, it is omitted on purpose to allow other spices shine.

#vegetarian

#shakshuka

#kitchenproject

#four_in