Lebanese-Style Shakshuka with Feta and Pita Bread

Allergens

Eggs

Ingredients

• 4 large ripe tomatoes, roughly chopped
• 1 medium onion, finely chopped
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and black pepper to taste
• 6 large eggs
• 4 oz feta cheese, crumbled
• Fresh parsley and cilantro for garnish
• 4 pieces of pita bread

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add onion and bell pepper, cook until softened, about 5 minutes. Stir in garlic, smoked paprika, cumin, coriander, salt, and black pepper cook for an additional minute. Add the tomatoes to the skillet, reduce heat to low, and let it simmer for 10 12 minutes until the sauce thickens. Make little wells in the tomato sauce with a spoon, then gently crack an egg into each well. Season the eggs with salt and pepper. Top the sauce with crumbled feta cheese and cover the skillet, cooking for 4 6 minutes or until the whites are set and yolks are cooked to your desired consistency. Garnish with fresh parsley and cilantro. Serve alongside warm pita bread.

Chef’s Insight

The perfect balance of flavors and textures makes this Lebanese-style Shakshuka a brunch favorite.

Notes

Adjust the spice levels to your preference for a personalized meal.