Mediterranean Lebanese Brunch: Wholesome Shakshuka and Fresh Feta-Cucumber Salad

Allergens

Eggs

Ingredients

• 4 large eggs
• 1 can (28 oz) crushed tomatoes
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes
• Salt and black pepper, to taste
• Fresh parsley, for garnish
• 8 oz feta cheese, crumbled
• 1 large cucumber, thinly sliced
• 1/4 cup fresh dill, chopped
• 1 lemon, zested and juiced
• 2 cups cherry tomatoes, halved

Instructions

1. a. In a large skillet, heat olive oil over medium heat. Add onions and garlic, sautéing until softened and translucent. b. Stir in cumin, smoked paprika, red pepper flakes, salt, and black pepper. Cook for 1 minute to toast the spices. c. Add crushed tomatoes, bring to a simmer, and cook for 10 minutes to thicken the sauce. d. Create four wells in the tomato sauce with the back of a spoon, then carefully crack an egg into each well. Cover and cook until eggs are set to your desired level of doneness, approximately 8 12 minutes. e. Meanwhile, in a separate bowl, combine cucumber slices, cherry tomatoes, crumbled feta, dill, lemon zest, and half of the lemon juice. Season with salt and pepper to taste. Toss gently to combine. f. Remove shakshuka from heat, garnish with fresh parsley, and serve immediately alongside the feta cucumber salad.

Chef’s Insight

The key to a perfect shakshuka is a well-seasoned tomato sauce and just-set eggs, allowing each element to shine individually while combining harmoniously.

Notes

Adjust the spice level to your preference by adding more or less red pepper flakes.