Lebanese Vegetarian Breakfast Delight: Aromatic Shakshuka and Zaatar-Spiced Feta on Pita Bread

Allergens

Eggs, Dairy (Feta Cheese)

Ingredients

• 2 large tomatoes, diced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1/4 cup fresh parsley, chopped
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp red pepper flakes
• Salt and pepper to taste
• 4 large eggs
• 4 oz feta cheese, cubed
• 2 tbsp zaatar spice mix
• 4 pita bread rounds
• Olive oil

Instructions

1. a. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic, and cook until softened, about 3 minutes. b. Stir in the diced tomatoes, bell pepper, cumin, paprika, red pepper flakes, salt, and pepper. Simmer for 10 12 minutes, or until the tomatoes have broken down and formed a sauce. c. Gently crack the eggs into the tomato sauce and cook until the whites are set but the yolks remain runny, about 5 minutes. Remove from heat and let stand for a few minutes to allow the eggs to continue cooking from residual heat. d. Meanwhile, in another skillet or pan, warm the pita bread rounds for 30 seconds on each side. e. In a small bowl, mix the cubed feta cheese with zaatar spice mix. f. To serve, place two pita bread rounds on each plate, top with shakshuka and egg mixture, and sprinkle the zaatar spiced feta over the top. Enjoy!

Chef’s Insight

The key to perfect shakshuka is allowing the tomatoes to break down and form a rich sauce while cooking slowly.

Notes

Serve with a side of cucumber and yogurt dip for an additional taste experience.