Tomato and feta baked eggs
Hands-on time: 25 minutes
Total time: 45 minutes
Makes: 4 to 6 servings
In this Middle Eastern take on baked eggs, also called shakshuka, the eggs are poached in a zesty spiced tomato sauce for an all-in-one meal. Serve alongside warmed wedges of pita or crusty bread to soak up all of the rich sauce.
1 tbsp olive oil
1 onion, sliced half sweet red pepper, diced
3 cloves garlic, minced
¼ tsp ground cumin
¼ tsp sweet paprika
¼ tsp each salt and pepper pinch cayenne pepper
1 can (796 mL) diced tomatoes
3 tbsp tomato paste
⅓ cup crumbled feta cheese
2 tbsp chopped fresh parsley
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. Using spoon, make 6 wells in tomato mixture; crack 1 egg into each well. Sprinkle remaining salt and pepper over eggs. Bake in 375°F 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 and the parsley. per each of 6 servings: about 157 cal, 9 g pro,
9 g total fat (3 g sat. fat), 11 g carb (2 g dietary fibre, 6 g sugar), 191 mg chol, 433 mg sodium, 458 mg potassium. % RDI: 11% calcium, 19% iron, 18% vit A, 65% vit C, 20% folate.