If you've ever had Italian eggs in purgatory, this recipe makes a similar Israeli breakfast dish called shakshuka. If you need to stretch the meal, simply add another egg to the pan. Top with any herb, such as cilantro, chives, or oregano.

Paige Grandjean
Recipe by Cooking Light March 2017

Gallery

Credit: Alison Miksch; Food Styling: Catherine Crowell Steele: Prop Styling: Lindsey Lower

Recipe Summary

Yield:
Serves 4 (serving size: 1 egg and about 3/4 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F.

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  • Heat oil in a large cast-iron skillet over medium. Add onion and bell pepper; sauté 10 minutes. Add garlic; cook 2 minutes, stirring occasionally. Add 1/4 cup water and next 4 ingredients (through tomatoes). Bring to a simmer; cook 10 minutes or until sauce is slightly thickened. Stir in feta.

  • Form 4 (2-inch) indentations in sauce with the back of a spoon. One at a time, crack eggs into a small custard cup, and gently slip 1 egg into each indentation. Sprinkle black pepper over eggs. Place pan in oven and bake at 375°F for 12 minutes or until whites are set. Sprinkle with chives and oregano. Divide sauce and eggs among 4 shallow bowls.

Nutrition Facts

259 calories; fat 13.5g; saturated fat 3.6g; mono fat 7.6g; poly fat 1.7g; protein 12g; carbohydrates 23g; fiber 6g; cholesterol 192mg; iron 1mg; sodium 565mg; calcium 87mg; sugars 7; added sugar 0.
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