Shakshuka
Agropur proudly makes some of the world's finest feta cheese, which consistently earns top honors at prestigious US and world competitions. Carrying a Mediterranean origin, feta’s bright taste and crumbly texture shine in this bold and hearty dish from the same region.
SERVINGS
Serves four
PREP TIME
35 minutes
INGREDIENTS
- 1 tbsp. vegetable oil
- one medium onion, diced
- one red bell pepper, diced
- three garlic cloves, minced
- 1 tsp. garlic powder
- 1 tsp. onion powder
- ½ tsp. paprika
- 1 tsp. harissa seasoning
- 1 tsp. cumin seeds
- ¼ tsp. cayenne, or to taste
- One 28 oz. can of crushed tomatoes
- one roasted red pepper, diced
- ¼ cup water
- one bunch mint, chopped
- four eggs
- juice of half a lime
- ½ cup crumbled feta
- one bunch cilantro, chopped
- 2 tsp. salt
- ¼ tsp. ground black pepper
- one 15.5 oz. can of chickpeas, drained and rinsed
DIRECTIONS
Heat oil in a skillet on medium heat. Cook onion and bell pepper for five minutes or until slightly softened. Add garlic and spices through cayenne pepper. Cook for another minute or until fragrant. Add tomatoes, roasted pepper and water to onion mixture. Let simmer for about 10 minutes. Reserve a tablespoon each of the mint and cilantro for garnish. Add the rest of the mint and cilantro, salt, pepper and chickpeas to the tomato sauce. After the sauce starts to simmer, poach the eggs in the sauce for eight to 12 minutes or until the desired doneness is reached. Top with feta, the reserved mint and cilantro and the lime juice. Optionally serve with rice, pita bread or avocado slices.