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    Baked Eggs, Tomatoes & Chiles (Shakshuka)

    Low PhosphorusLow ProteinVegetarianNo ShellfishNut-FreeGluten-FreeAmericanMiddle EasternBreakfastDinnerLunch
    Baked Eggs, Tomatoes & Chiles (Shakshuka)
    Low PhosphorusLow ProteinVegetarianNo ShellfishNut-FreeGluten-FreeAmericanMiddle EasternBreakfastDinnerLunch
    4 servings
    Active time: 45 minutes
    Total time: 1 hour 30 minutes

    Description

    This popular Israeli breakfast or brunch skillet recipe features eggs cooked on a bed of roasted tomato sauce. Serve with warm crusty bread and hot sauce.

    Directions

    1. Preheat oven to 450°F.
    2. Slice 2 garlic cloves. Toss with tomatoes, onion, 3 tablespoons oil, parsley and 1/4 teaspoon each salt and pepper in a large bowl. Spread evenly on a large rimmed baking sheet or in a shallow roasting pan. Roast until the tomatoes are shriveled and browned, about 45 minutes.
    3. Chop the remaining garlic clove. Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add the garlic and chiles; cook, stirring, for 2 minutes. Add cumin and cook, stirring, for 30 seconds. Stir in the tomato mixture, the remaining 1/2 teaspoon salt and basil. Bring to a simmer and cook, stirring occasionally, until the tomatoes are mostly broken down, 6 to 8 minutes.
    4. Make 4 deep indentations in the sauce with the back of a spoon and carefully crack an egg into each. Sprinkle the eggs with the remaining 1/4 teaspoon pepper. Cover and cook over medium-low until the whites are set, 6 to 8 minutes.
    5. Remove from heat, sprinkle with feta and let stand, covered, for 2 minutes. (The eggs will continue to cook a bit as they stand.) Garnish with parsley and serve with hot sauce, if desired.

    Tips

    • Refrigerate tomato sauce for up to 4 days.
    © Meredith Operations Corporation. All rights reserved. Used with permission.

    Nutrition Per Serving

    • Calories330 cal
    • Total Fat23.6 g
    • Saturated Fat6.4 g
    • Cholesterol0 mg
    • Sodium700 mg
    • Carbohydrate Total19.2 g
    • Protein12.8 g
    • Phosphorus262 mg
    • Potassium965 mg
    • Fiber4.9 g
    • Calcium180 mg

    Ingredients

    • 3 cloves garlic, divided
    • 3 pounds ripe plum tomatoes, cut into 1/2-inch pieces
    • 1 medium onion, finely chopped
    • 4 tablespoons extra-virgin olive oil, divided
    • 2 tablespoons chopped fresh parsley, plus more for garnish
    • ¾ teaspoon salt, divided
    • ½ teaspoon ground pepper, divided
    • 2 large green chiles, such as Anaheim, finely chopped
    • 1 teaspoon ground cumin
    • ⅓ cup chopped fresh basil
    • ½ cup crumbled feta cheese
    • 4 large eggs
    • Hot sauce for serving

    Ingredients

    • 3 cloves garlic, divided
    • 3 pounds ripe plum tomatoes, cut into 1/2-inch pieces
    • 1 medium onion, finely chopped
    • 4 tablespoons extra-virgin olive oil, divided
    • 2 tablespoons chopped fresh parsley, plus more for garnish
    • ¾ teaspoon salt, divided
    • ½ teaspoon ground pepper, divided
    • 2 large green chiles, such as Anaheim, finely chopped
    • 1 teaspoon ground cumin
    • ⅓ cup chopped fresh basil
    • ½ cup crumbled feta cheese
    • 4 large eggs
    • Hot sauce for serving

    Description

    This popular Israeli breakfast or brunch skillet recipe features eggs cooked on a bed of roasted tomato sauce. Serve with warm crusty bread and hot sauce.

    Directions

    1. Preheat oven to 450°F.
    2. Slice 2 garlic cloves. Toss with tomatoes, onion, 3 tablespoons oil, parsley and 1/4 teaspoon each salt and pepper in a large bowl. Spread evenly on a large rimmed baking sheet or in a shallow roasting pan. Roast until the tomatoes are shriveled and browned, about 45 minutes.
    3. Chop the remaining garlic clove. Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add the garlic and chiles; cook, stirring, for 2 minutes. Add cumin and cook, stirring, for 30 seconds. Stir in the tomato mixture, the remaining 1/2 teaspoon salt and basil. Bring to a simmer and cook, stirring occasionally, until the tomatoes are mostly broken down, 6 to 8 minutes.
    4. Make 4 deep indentations in the sauce with the back of a spoon and carefully crack an egg into each. Sprinkle the eggs with the remaining 1/4 teaspoon pepper. Cover and cook over medium-low until the whites are set, 6 to 8 minutes.
    5. Remove from heat, sprinkle with feta and let stand, covered, for 2 minutes. (The eggs will continue to cook a bit as they stand.) Garnish with parsley and serve with hot sauce, if desired.

    Tips

    • Refrigerate tomato sauce for up to 4 days.
    © Meredith Operations Corporation. All rights reserved. Used with permission.
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