Egg and tomato shakshuka
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.
- 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)
- 11 g,
- 27 g,
- 12 g,
- 3 g,
- 430 mg.
- Excellent source of
Ingredient tip: Za’atar is a blend of thyme, sumac and sesame.