Oven Shakshuka
Your daily targets
Per serving
170 kcal
2 g
12 g
11 g
Watch it being made
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Ingredients
(12-ounce) packages cherry tomatoes
2 (12-ounce) packages cherry tomatoes
(16-ounce) jar of roasted red bell peppers
1 (16-ounce) jar roasted red bell peppers, drained
medium yellow onion
1 medium yellow onion, chopped
small serrano peppers
2 small serrano peppers, seeded and chopped
garlic cloves
2 garlic cloves, minced
small lemons
½ small lemon, juiced
tomato paste
0.5 tbsp
olive oil
0.3 tbsp
harissa paste
0.3 tbsp
kosher salt
0.2 tsp
plus 1 teaspoon za'atar spice blend
0.2 tbsp
large eggs
6 large eggs
crumbled feta cheese
1/4 cup crumbled feta cheese
Chopped fresh parsley
0.3 tbsp
fresh dill fronds
0.2 tbsp
smoked paprika
¼ teaspoon smoked paprika
Warm pita or crusty bread
Warm pita or crusty bread (optional)
Instructions
Preheat the oven to 350°F (180°C).
Toss together the tomatoes, bell peppers, onion, serrano peppers, garlic, lemon juice, tomato paste, oil, harissa, salt, and 1 tablespoon of the za'atar in a 9x13-inch baking dish. Bake, uncovered, for about 30 minutes, or until most of the tomatoes have broken down and the peppers and onions have softened.
Remove from the oven. Using the back of a large spoon, create 6 evenly spaced wells in the sauce. Crack 1 egg into each well. Cover the baking dish with foil, and return to the oven. Bake for about 10 minutes, or until the egg whites are fully set and the yolks are just beginning to set but are still glossy. (For well-done but still jammy yolks, cook for an additional 15 minutes, until the yolks have set and are no longer glossy.)
Remove from the oven. Sprinkle with the feta cheese, parsley, dill, smoked paprika, and remaining 1 teaspoon of za'atar. Serve immediately with warm pita bread or rustic bread, if desired.
Enjoy!