Tomato and feta baked eggs

Canadian Living - Holiday Entertaining - - Hoiday brunch -

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

6 eggs

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.

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