It’s been almost a year since I was getting ready to move in with my parents for a few months. Despite missing Carl and being pretty nauseously newly pregnant, those were really good months, and the kids still regularly ask when we can go visit for “12 years” (12 weeks) again. Recipes like this are only part of the reason I so enjoy my mom’s company :) Mom’s back today with another easy, winning recipe that you and I should both add to our meal plan asap. Enjoy!
Welcome to breakfast, brunch, lunch or supper. This recipe will fit any or all of the above. While my husband and I enjoyed it for supper alongside delicious Homemade Naan, I could picture it being the star of an amazing brunch or special lunch menu, or for one of those leisurely late holiday breakfasts…the kind that don’t happen any time but holidays and aren’t called brunch because yes, we are going to have lunch too!
This particular baked egg recipe hails from the Middle East and is also known as ‘shakshuka’. The eggs are baked in a thick, spicy, but not too hot, tomato sauce, which is easy to prepare and smells absolutely amazing while it is cooking. In fact, my husband was outside working on the deck while I was preparing dinner and commented on how good it smelled coming through the screen. I love kitchen smells that draw people in, eager to eat.
Serve this vegetarian dish with some warmed pita bread wedges, crusty bread, or naan. The naan is perfect with the Middle Eastern flavours. If, like me, you only have two people to feed most of the time, just add fewer eggs to the mixture. And, if you can’t finish all the tomato mixture between the two of you in one sitting, refrigerate the leftovers. The sauce is delicious alongside some scrambled or fried eggs, in an omelette, or just by itself with any leftover naan or over toast.
- 1 tbsp olive oil
- 1 onion, sliced
- ½ a sweet red pepper, diced
- 3 cloves garlic, minced
- ¼ tsp ground cumin
- ½ tsp garam masala
- ¼ tsp each salt and pepper
- Pinch of cayenne pepper
- 1 can (796ml) diced tomatoes, with juice
- 3 tbsp tomato paste
- ⅓ cup crumbled feta cheese, divided
- 6 eggs
- 2 tbsp chopped fresh parsley (or 1 tsp dried parsley)
- In large skillet, heat oil over medium heat. Sauté onion and red pepper, stirring occasionally, until softened, about 10 minutes. Stir in garlic, cumin, garam masala, salt, pepper, and cayenne pepper. Stir in tomatoes and tomato paste. Bring to a boil.
- Reduce heat and simmer, stirring occasionally, until thickened, about 10 minutes. Meanwhile, preheat oven to 375 degrees Fahrenheit.
- Scrape tomato mixture into 12-cup casserole dish. Sprinkle with all but 2 Tbsp of the feta cheese. With a spoon, make 6 wells in tomato mixture. Crack 1 egg into each well and sprinkle a bit of salt and pepper over the eggs. Bake until egg whites are set but yolks are still slightly soft, 18-20 minutes.
- Remove from oven, cover loosely with foil and let stand 5 minutes before serving. Sprinkle with remaining feta cheese and parsley to serve.