This tasty Middle Eastern skillet egg dish is made with tomatoes and spiced with cumin, coriander, and chili powder.
- Large Skillet
- Chef's Knife
- 3 tbsp (45 mL) olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tsp (5 mL) each ground cumin and chili powder
- 1/2 tsp (2 mL) each salt and ground coriander
- 1/4 tsp (1 mL) cayenne pepper
- 1/4 cup (60 mL) tomato paste
- 5 cups (1.25 L) chopped canned plum tomatoes
- 8 eggs
- 1/2 cup (125 mL) finely crumbled feta cheese
- 2 tbsp (30 mL) finely chopped fresh parsley
- 1/2 cup (125 mL) Greek yogurt
- 4 Greek-style pita breads (7 inch/18 cm), warmed
1. Preheat oven to 400°F (200°C). Heat oil in large ovenproof skillet set over medium heat; cook onion, garlic, cumin, chili powder, salt, coriander and cayenne for about 5 minutes or until vegetables start to soften. 2. Stir in tomato paste; cook for 1 minute. Stir in tomatoes and bring to boil. Reduce heat to medium-low. Simmer for 10 to 15 minutes or until sauce has thickened. 3. Make 8 divots in the sauce with back of spoon; crack egg into each divot and sprinkle with feta cheese. Transfer pan to oven; cook for 5 to 8 minutes or until eggs are cooked to desired doneness. Garnish with parsley; serve with dollop of yogurt and pita breads.
Tip: Wrap pita breads in foil and warm in oven alongside Shakshouka.