Egg and tomato shakshuka
20
- Prep Time15 min
- Total Time30 min
- Makes4 servings
Egg and tomato shakshuka. (Photo, Sian Richards.)
Serve up a Middle-Eastern-inspired dish for dinner tonight. It's a one-pot wonder so flavourful, everyone will be dipping in for seconds immediately.
Ingredients
2 large pita
1 tbsp olive oil
2 tsp za'atar
3 cups grape tomatoes
1 coarsely chopped onion
2 tsp butter
1 tsp all-purpose flour
1/4 tsp granulated sugar
1/4 tsp salt
4 eggs
1 tbsp crumbled feta
2 tsp chopped parsley
Instructions
POSITION rack in top third of oven. Preheat broiler. Brush pitas with olive oil. Cut each pita into 8 wedges and arrange on a baking sheet. Season with 1 tsp za’atar. Broil in top third of oven until toasted, 1 to 2 min. Transfer to a rack to cool.
PULSE tomatoes and onion in a food processor until finely chopped but not puréed. Melt butter in a large oven-safe frying pan over medium-high. Stir in flour, granulated sugar and salt. Cook for 1 min, then stir in tomato mixture and 1 tsp za’atar. Season with fresh pepper. Gently boil until sauce thickens, 6 to 8 min. Make 4 wells in tomato mixture with the back of a spoon, then crack 1 egg into each well. Sprinkle with crumbled feta. Transfer pan to oven.
BROIL in top third of oven until eggs are set but yolks are still runny, 3 to 4 min. Remove from oven and sprinkle with chopped parsley. Serve with pita chips.
Nutrition (per serving)
Calories 255, Protein 11g, Carbohydrates 27g, Fat 12g, Fibre 3g, Sodium 430mg.
Excellent source of Folate.
Ingredient tip: Za'atar is a blend of thyme, sumac and sesame.
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