CONFETTI SHAKSHUKA

(OVEN BAKED EGGS IN TOMATO SAUCE)

Yields 4 Servings

Ingredients

  • 2 Tbsp olive oil
  • 1 yellow onion, chopped
  • 1 large red bell pepper, seeded and thinly sliced
  • 3 cloves garlic, finely chopped
  • 1 (28 ounce) can whole tomatoes
  • ½ Tbsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp dried oregano
  • 1/8 tsp crushed red pepper
  • freshly cracked black pepper
  • ¼ tsp salt
  • 1 (15 ounce) can Chickpeas or cannellini beans, drained
  • 2 handfuls fresh spinach
  • 4 large eggs
  • 1 handful fresh parsley, chopped
  • 2 oz. feta, crumbled

Directions

  • 1 Pre-heat oven to 375° F.
  • 2 Heat olive oil in a large pan over medium-high heat.
  • 3 Add the onions and bell pepper and sauté until translucent (5-6 minutes).
  • 4 Add the garlic and continue to sauté 20-30 seconds.
  • 5 Add the canned tomatoes and their juices, crushing the tomatoes with your hands as you add them to the skillet.
  • 6 Add the smoked paprika, cumin, oregano, red pepper flakes, and some freshly cracked pepper as well. Stir to combine. Allow the sauce to come to a simmer. Let the sauce simmer, stirring occasionally, for 5-7 minutes, or until it has thickened slightly.
  • 7 Add beans and spinach; stir to combine and simmer for 2-3 minutes.
  • 8 Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper.
  • 9 Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes.
  • 10 Sprinkle with crumbled feta and fresh parsley.
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