Empty My Fridge
Oven Baked Shakshuka
Ingredients
- Cherry tomato2 packets
- Bell pepper · roasted drained1 jar
- Onion · chopped1
- Serrano pepper · seeded chopped2
- Garlic · minced2
- Lemon · juiced½
- Tomato paste3 tbsp
- Olive oil2 tbsp
- Harissa · paste2 tbsp
- Salt1 tsp
- Za'atar1 tbsp + 1 tsp
- Egg6
- Feta cheese¼ cups
- Parsley · chopped2 tbsp
- Dill1 tbsp
- Smoked paprika¼ tsp
- Bread
Instructions
- Preheat the oven to 350°F (180°C).
- In a 9x13-inch baking dish, toss the cherry tomatoes, drained roasted red peppers, onion, serrano peppers, garlic, lemon juice, tomato paste, olive oil, harissa, salt and 1 tablespoon of the za'atar.
- Bake uncovered for about 30 minutes, until most tomatoes have broken down and the peppers and onion have softened.
- Remove from the oven and make 6 evenly spaced wells in the sauce with the back of a large spoon. Crack an egg into each well.
- Cover with foil and bake for about 10 minutes, until the whites are fully set and the yolks are just setting but still glossy. For firmer yolks, bake about 15 minutes more, until no longer glossy.
- Remove from the oven and sprinkle with feta, parsley, dill, smoked paprika and the remaining 1 teaspoon of za'atar. Serve at once with warm pita or bread if you like.
Summarized from Tasty's video. Watch it for the details.
More recipes with
GarlicOnionEggCheeseTomatoLemonBell pepperBread
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.