Egg and tomato shakshuka
Prep 15 min
Total 30 min
Serves 4
Updated Nov 1, 2017
Chatelaine
Ingredients
Instructions
- 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.
Ingredient tip: Za’atar is a blend of thyme, sumac and sesame.
Nutrition
Calories 255, Protein 11 g, Carbohydrates 27 g, Fat 12 g, Fibre 3 g, Sodium 430 mg. Excellent source of Folate
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