Lebanese Shakshuka with Feta and Olives
A flavorful Lebanese take on Shakshuka, featuring eggs poached in a spicy tomato sauce with feta cheese, olives, and a touch of harissa paste.
10m prep + 25m cook4 servings
Contains dairyContains eggPEANUT-free
280 cal|15g protein|15g carbs|18g fat|4g fiber
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion
- 2 cloves Garlic
- 28 oz Canned crushed tomatoes
- 1 teaspoon Harissa paste
- 4 large Eggs
- 4 oz Feta cheese
- 1/4 cup Kalamata olives
- 2 tablespoons Fresh parsley
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add chopped onion and garlic, and sauté until softened.
- 3Stir in crushed tomatoes and harissa paste. Simmer for 10 minutes.
- 4Make four wells in the tomato sauce and crack an egg into each well.
- 5Cover the skillet and cook for 5-7 minutes, or until the eggs are cooked to your liking.
- 6Crumble feta cheese and sprinkle olives over the shakshuka.
- 7Garnish 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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