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

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.