Lebanese Baked Eggs with Tomatoes and Feta (Shakshuka)
A flavorful one-pan breakfast dish with eggs baked in a spiced tomato sauce, topped with feta cheese. A hearty and satisfying meal perfect for a weekend brunch.
Ingredients
- 2 tablespoons Olive Oil
- 1 medium Onion
- 2 cloves Garlic
- 28 ounces Canned Crushed Tomatoes
- 1 tablespoon Tomato Paste
- 1 teaspoon Paprika
- 0.5 teaspoon Cumin
- 0.25 teaspoon Cayenne Pepper
- 4 large Eggs
- 4 ounces Feta Cheese (dairy)
- 0.25 cup Fresh Parsley
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
Instructions
- 1Preheat oven to 375°F (190°C).
- 2Heat olive oil in an oven-safe skillet over medium heat. Add chopped onion and cook until softened.
- 3Add minced garlic, paprika, cumin, and cayenne pepper. Cook for 1 minute.
- 4Stir in crushed tomatoes and tomato paste. Season with salt and pepper. Bring to a simmer.
- 5Make four wells in the tomato sauce and crack an egg into each well.
- 6Crumble feta cheese over the top.
- 7Bake in the preheated oven for 10-15 minutes, or until the eggs are cooked to your liking.
- 8Garnish with fresh parsley and serve immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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