This version of the fiery Middle Eastern skillet dish features eggs baked in a rich tomato sauce with just a pinch of heat – but go ahead and double the cayenne pepper if you like it spicy. Shakshuka is perfect breakfast food that is easy to make and is always impressive for any weekend guests!
- 2 tbsp (30 mL) olive oil
- 1 Ontario Cooking Onion, thinly sliced
- 1/4 cup (60 mL) tomato paste
- 6 cloves garlic, thinly sliced
- 1 tsp (5 mL) ground cumin
- 1 tsp (5 mL) paprika
- 1 tsp (5 mL) chili powder
- 1 tsp (5 mL) granulated sugar
- 1/2 tsp (2.5 mL) salt
- 1/4 tsp (1 mL) freshly ground black pepper
- 1/8 tsp (0.5 mL) cayenne pepper
- 4 cups (1 L) chopped Ontario Heirloom Tomatoes (about 3 large)
- 8 eggs
- 2 tbsp (30 mL) coarsely chopped fresh parsley
- Toasted flatbread (optional)
- Preheat oven to 375°F (190°C). In 10-inch (25 cm) ovenproof heavy-bottom or cast iron skillet, heat oil over medium heat; cook onion for 15 minutes or until very soft and golden. Stir in tomato paste, garlic, cumin, paprika, chili powder, sugar, salt, pepper and cayenne. Cook, stirring often, for 3 minutes or until dark red and very fragrant; add tomatoes. Simmer, stirring often, for 20 minutes or until sauce is thickened.
- Crack eggs onto sauce. Transfer skillet to oven; bake for 7 to 10 minutes or until whites are set and yolks are cooked to desired doneness. Sprinkle with parsley; serve with flatbread (if using).
- Stir 1/2 cup (125 mL) crumbled feta cheese into tomato sauce before adding eggs, if desired.
- Serve with hot sauce for those who like it extra spicy.