Shakshuka

shakshuka



Created for the Stainless Steel Sauté Pan

Directions

  1. Heat oven to 375˚F (190˚C).
  2. Heat oil in a large stainless steel sauté pan over medium-low heat. Add onion and peppers. Cook gently until very soft, about 20-25 minutes.
  3. Add garlic and cook until tender, 1- 2 minutes; stir in spices and cook 1 minute.
  4. Pour in tomatoes and olives; simmer until tomatoes have thickened, about 18-20 minutes.
  5. Gently crack eggs into pan over tomatoes.
  6. Transfer to oven and bake until eggs are just set, 7 -10 minutes.
  7. Sprinkle with feta and cilantro.

Ingredients:

  • 3 Tbsp (45ml) olive oil
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 2 shishito pepper, chopped
  • 2 cloves garlic, minced
  • 1 tsp (5ml) ground cumin
  • 1 tsp (5ml) sweet paprika
  • 1 tsp (5ml) ground coriander
  • 1 tsp (5ml) salt
  • ¼ tsp (1ml) black pepper
  • ¼ tsp (1ml) cayenne pepper
  • 1 can (28oz/ 828ml) whole plum tomatoes, coarsely chopped with juices
  • ¼ cup (60ml) black olives
  • 6 eggs
  • ½ cup (125ml) feta cheese, crumbled
  • ¼ cup (60ml) cilantro, chopped


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saute-pan

Preparation time: 10 minutes
Cooking Time: 60 minutes
Serving Size: 4