SHAKSHUKA

Lazy Sundays call for Shakshuka! A popular Middle Eastern dish originally from North Africa made with tomatoes, onions and spices as the base topped with poached eggs, feta and sliced scallions! Love how easy this is to put together with ingredients you probably already have in your pantry/refrigerator.

SHAKSHUKA - SERVES 3

Ingredients:

1 tablespoon olive oil

1 medium onion, diced

1 garlic clove, minced

1 teaspoon ground cumin

1 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 28-ounce can can diced tomatoes

5 large eggs

Crumbled Feta

Sliced scallions

Toasted pita or flatbread

Preparation:

In heavy 10-inch skillet over medium-high heat, in hot oil, cook onion until tender, stirring occasionally. Stir in garlic; cook 1 minute. Stir in cumin, paprika, salt and pepper. Cook 2 minutes. Add tomatoes with their liquid; over high heat, heat to boiling. Reduce heat to low; simmer uncovered to blend flavors, about 10 minutes  stirring occasionally.

Preheat oven to  450°F. With tablespoon, make 5 small indentations in tomato mixture. Crack 1 egg into a small bowl; carefully slip egg into each indentation. Repeat with remaining eggs. Over high heat, heat to boiling. Place skillet in oven. Bake 5 minutes or until eggs are set. 

To serve, sprinkle skillet with crumbled feta cheese and sliced scallions. Serve with toasted pita bread for dipping. Serve immediately.