During my recent trip to Marrakech, we were searching for a restaurant nearby that served eggs and toast. We found a place that didn’t have breakfast items on the menu but was willing to make us eggs with tomatoes off the menu. I was expecting an omelette with tomatoes but was surprised by this delicious egg dish. You got to try it! It’s simple to make and a great dish for weekend brunch with friends and family.

Ingredients:

• 2 tablespoons olive oil, extra virgin
• 1/2 onion medium-size, sliced
• 2 garlic cloves, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground paprika
• 1/8 teaspoon ground cayenne pepper to taste
• 1 14.5 oz can diced tomatoes
• 1/4 cup feta cheese crumbled
• 4 eggs
• 1/4 cup cilantro, chopped
• salt and pepper to taste

Preheat the oven to 375° F. Heat the olive oil in a cast iron pan at medium-high heat. Add the onions to the pan and saute for 5 minutes.

Add the garlic, cumin, paprika and cayenne pepper to the pan and saute for another 2 minutes to bring out the flavors.

Pour the can of diced tomatoes into the pan and stir frequently until the tomato sauce thickens.

Add most of the feta cheese and cilantro to the pan and mix in. Make sure to save the remaining feta and cilantro to garnish the dish later.

Crack the eggs onto the top of the tomato sauce mixture and season with salt and pepper.

Place the dish into the oven and bake for 7 to 10 minutes. If you prefer the egg yolk to be cooked more, leave it in the oven for the full 10 minutes. Remove from the oven after baking completes and garnish with the remaining feta cheese and cilantro and serve hot with toast!

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Shakshuka - Middle Eastern Egg Dish

A delicious egg dish inspired by a recent trip to Marrakech. I was served these poached eggs topping a spicy tomato sauce in a hot tagine.

Course Breakfast

Cuisine Mediterranean

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 2 people

Author Victoria

Ingredients

• 2 tablespoons olive oil extra virgin
• 1/2 onion medium-size, sliced
• 2 garlic cloves minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground paprika
• 1/8 teaspoon ground cayenne pepper to taste
• 1 14.5 oz can diced tomatoes
• 1/4 cup feta cheese crumbled
• 4 eggs
• 1/4 cup cilantro chopped
• salt and pepper to taste

Instructions

1. Preheat the oven to 375° F.

2. Heat the olive oil in a cast iron pan at medium-high heat

3. Add the onions to the pan and saute for 5 minutes

4. Add the garlic, cumin, paprika and cayenne pepper to the pan and saute for another 2 minutes to bring out the flavors

5. Pour the can of diced tomatoes into the pan and stir frequently until the tomato sauce thickens

6. Add most of the feta cheese and cilantro to the pan and mix in. Make sure to save the remaining feta and cilantro to garnish the dish later.

7. Crack the eggs onto the top of the tomato sauce mixture and season with salt and pepper

8. Place the dish into the oven and bake for 7 to 10 minutes.

9. Remove from the oven after baking completes and garnish with the remaining feta cheese and cilantro