Tomato and Feta Baked Eggs

Tomato and feta baked eggs Author: Jeff Coulson

This Middle Eastern take on baked eggs, also called shakshuka, features a zesty, thick, spiced tomato sauce. Serve it with matzo for a yummy Passover brunch, or alongside warmed pita bread wedges or crusty bread to soak up all of the rich sauce.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: April 2014

Ingredients

  • 1 tablespoon olive oil
  • 1 onion sliced
  • half sweet red pepper diced
  • 3 cloves garlic minced
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon sweet paprika
  • 1/4 teaspoon each salt and pepper
  • pinch cayenne pepper
  • 1 can (796 mL) diced tomatoes
  • 3 tablespoons tomato paste
  • 1/3 cup crumbled feta cheese
  • 6 eggs
  • 2 tablespoons chopped fresh parsley

Method

In large skillet, heat oil over medium heat; cook onion and red pepper, stirring occasionally, until onion is softened and light golden, about 10 minutes.

Stir in garlic, cumin, paprika, half each of the salt and pepper, and the cayenne pepper; cook, stirring, until fragrant, about 30 seconds. Stir in tomatoes and tomato paste; bring to boil. Reduce heat and simmer, stirring occasionally, until thickened, about 10 minutes.

Scrape into 12-cup (3 L) casserole dish; sprinkle with all but 2 tbsp of the feta cheese. Using spoon, make six wells in tomato mixture; crack 1 egg into each well. Sprinkle remaining salt and pepper over eggs. Bake in 375 F (190 C) oven until whites are set but yolks are still slightly soft, 15 to 18 minutes.

Remove from oven; tent with foil and let stand for 5 minutes. Sprinkle with remaining feta cheese and parsley.

Nutritional facts per each of 6 servings: about

  • Fibre 2 g
  • Sodium 433 mg
  • Sugars 6 g
  • Protein 9 g
  • Calories 157.0
  • Total fat 9 g
  • Cholesterol 191 mg
  • Saturated fat 3 g
  • Total carbohydrate 11 g

%RDI

  • Iron 19.0
  • Fibre 0.0
  • Folate 20.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 11.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 18.0
  • Vitamin C 65.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Tomato and Feta Baked Eggs

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