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      1. Home
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      4. Baked Eggs, Tomatoes & Chiles (Shakshuka)

      Baked Eggs, Tomatoes & Chiles (Shakshuka)

      Low Phosphorus Low Protein Vegetarian No Shellfish Nut-Free Gluten-Free American Middle Eastern Breakfast Dinner Lunch

      Baked Eggs, Tomatoes & Chiles (Shakshuka)

      Low Phosphorus Low Protein Vegetarian No Shellfish Nut-Free Gluten-Free American Middle Eastern Breakfast Dinner Lunch
      4 servings
      Prep 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
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      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
      • 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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