This cheesy take on a Middle Eastern shakshuka is a mix of comforting flavours that makes a satisfying one-pan weeknight supper or an impressive main dish for brunch.
- Prep: 25 minutes
- Cooking: 25 minutes
- 2 tbsp (30 mL) Canadian butter
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tsp (10 mL) ground cumin
- 2 tsp (10 mL) ground coriander
- 2 tsp (10 mL) paprika
- 1 tsp (5 mL) red chili flakes
- 1 jar (680 mL) strained, puréed tomatoes
- 1 tsp (5 mL) salt
- 1 tsp (5 mL) pepper
- 6 eggs
- 1/2 cup (125 mL) shredded aged Canadian Cheddar cheese
- 1/4 cup (60 mL) grated Canadian Parmesan cheese
- 1/2 cup (125 mL) plain Canadian yogurt, Greek-style
- 2 tbsp (30 mL) finely chopped fresh parsley
- 1/2 cup (125 mL) crumbled Canadian feta cheese
- 6 medium pita breads, warmed and cut into wedges
Preheat oven to 400°F (200°F). Melt Canadian butter in large ovenproof skillet set over medium heat; cook onion, garlic, cumin, coriander, paprika and chili flakes for 3 to 5 minutes or until slightly softened.
Stir in tomatoes; bring to boil. Reduce heat to medium-low; cook, stirring occasionally, for 8 to 10 minutes or until heated through. Season with salt and pepper.
Using back of spoon, make 6 wells in sauce mixture; crack egg into each well. Sprinkle Canadian Cheddar and Canadian Parmesan cheese over top.
Transfer to oven; bake for 8 to 10 minutes or until egg whites are set but yolks are still runny and cheese is melted, or until cooked as desired.
Top with dollops of Canadian yogurt; sprinkle with parsley and Canadian feta cheese. Serve with warm pitas.
Substitute 1/2 tsp (2 mL) smoky paprika for paprika if desired.
Nutritional informationPer serving