Perfect Shakshuka

Ingredients

Serves

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3 tbsp olive oil

1 small onion, chopped

1 red pepper, chopped

cloves garlic, minced T3M3Y8

3 tbsp tomato paste

2 tsp ground cumin

1 tsp ground coriander

1 tsp smoked paprika

1/2 tsp salt

1/4 tsp cinnamon

1/4 tsp hot pepper flakes

1/4 tsp freshly ground pepper

1 can diced tomatoes (28 oz/796 mL)

8 egg

1/4 cup finely crumbled feta cheese

2 tbsp chopped fresh parsley

4 Greek-style pitas (7 inch/18 cm), toasted

Step 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 very fragrant, approximately 3 to 5 minutes.
Step 2

Add diced tomatoes 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.
Step 3

Transfer to oven. Bake until eggs are softly set or cooked to desired doneness, approximately 8 to 10 minutes. Garnish with feta and parsley. Serve with pita bread.

Substitute goat cheese for feta cheese and chopped mint for parsley if desired.