Shakshuka with Crumbled Feta & Toasted Sourdough
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Ingredients:
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Directions:
Preheat the oven to 350°F (175°C).
Heat olive oil in a large, heavy skillet or pan with a lid over medium heat.
Sauté the onions, bell peppers, and garlic until softened, about 5-7 minutes. Season with salt, pepper, ground coriander, paprika, cumin, and red pepper flakes. Stir to combine and cooking for a minute.
Add the diced fresh tomatoes (or drained whole canned tomatoes) and the cherry tomato sauce. Simmer, cooking down 10-15 minutes, until the tomatoes have softened.
Prepare the bread: Slice a crusty loaf of sourdough and brush with Butter Infused Olive Oil. Place on a baking sheet and bake until toasted to your desired level of crispiness.
Make wells in the sauce using the back of a spoon. Crack an egg into each well, being careful not to break the yolk.
Reduce the heat to medium-low and cover the skillet. Allow the eggs to simmer gently in the sauce until the whites are set and the yolks are still soft. If you prefer firmer eggs, cook a little longer.
Garnish the shakshuka with fresh parsley and crumbled feta cheese.
Serve the shakshuka hot, with the toasted sourdough on the side to soak up the delicious sauce.
Preheat the oven to 350°F (175°C).
Heat olive oil in a large, heavy skillet or pan with a lid over medium heat.
Sauté the onions, bell peppers, and garlic until softened, about 5-7 minutes. Season with salt, pepper, ground coriander, paprika, cumin, and red pepper flakes. Stir to combine and cooking for a minute.
Add the diced fresh tomatoes (or drained whole canned tomatoes) and the cherry tomato sauce. Simmer, cooking down 10-15 minutes, until the tomatoes have softened.
Prepare the bread: Slice a crusty loaf of sourdough and brush with Butter Infused Olive Oil. Place on a baking sheet and bake until toasted to your desired level of crispiness.
Make wells in the sauce using the back of a spoon. Crack an egg into each well, being careful not to break the yolk.
Reduce the heat to medium-low and cover the skillet. Allow the eggs to simmer gently in the sauce until the whites are set and the yolks are still soft. If you prefer firmer eggs, cook a little longer.
Garnish the shakshuka with fresh parsley and crumbled feta cheese.
Serve the shakshuka hot, with the toasted sourdough on the side to soak up the delicious sauce.