Egyptian Brunch Fusion: Spicy Shakshuka & Herb-Infused Feta Crostini

Allergens

Contains no common allergens unless specified.

Ingredients

• 12 large eggs 2 tablespoons olive oil 1 medium onion, finely chopped 2 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon paprika 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1 can (15 ounces) crushed tomatoes Salt and pepper, to taste Fresh parsley, chopped Fresh cilantro, chopped Crushed red pepper flakes, for serving 8 ounces feta cheese 24 slices whole grain bread Olive oil, for brushing

Instructions

1. Preheat oven to 350°F (175°C).
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic, cook until softened and fragrant, about 5 minutes.
3. Stir in cumin, paprika, coriander, and cayenne pepper, cooking for an additional minute to release the aromas.
4. Add crushed tomatoes, salt, and pepper, then bring to a simmer. Let it cook for about 10 minutes or until slightly thickened.
5. Stir in chopped parsley and cilantro. Remove from heat.
6. In an oven safe skillet, pour the sauce mixture and create wells in it using the back of a spoon. Crack an egg into each well. Season with salt and pepper. Bake for 10 12 minutes or until eggs are cooked to your desired doneness.
7. While the shakshuka is baking, arrange bread slices on a baking sheet. Brush with olive oil and bake for about 5 minutes or until crisp and golden. Top with crumbled feta cheese and return to the oven for an additional 2 3 minutes until the feta has melted.
8. Remove both shakshuka and crostini from the oven and let them cool slightly before plating.
9. Serve shakshuka in individual bowls with herb infused crostini on the side, garnished with additional parsley and cilantro, and crushed red pepper flakes for an extra kick of spice.

Chef’s Insight

To add more depth to the flavors, roast and crush your own cumin seeds instead of using pre-ground cumin.

Notes

Feel free to adjust the spice levels according to your taste preference.