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Shakshuka

Serves: 8
Ready In: 50 Minutes

Ingredients

  • 2½ tbsp (32 mL) PC New World EVOO Extra Virgin Olive Oil
  • 1 large onion, diced
  • 1 sweet red pepper, finely chopped
  • 1 jalapeño, seeded and diced
  • 3 cloves garlic, thinly sliced
  • 1 tsp (5 mL) ground cumin
  • 1 tsp (5 mL) PC Black Label Smoked Paprika Spice
  • 1½ tsp (7 mL) each salt and granulated sugar
  • ½ tsp (2 mL) freshly ground black pepper
  • 2 tbsp (25 mL) tomato paste
  • 1 can (796 mL) whole plum tomatoes, chopped
  • ½ cup (125 mL) drained and rinsed PC Blue Menu Chickpeas
  • ⅓ cup (75 mL) drained and crumbled PC Feta Cheese in Brine
  • 8 PC Blue Menu Omega-3 Brown Eggs - Large
  • 3 tbsp (45 mL) chopped fresh parsley

Directions

  1. Heat oil in large frying pan over medium heat; cook onion for 5 minutes, stirring often, or until softened. Stir in red pepper and jalapeño; cook for 5 minutes or until softened. Stir in garlic, cumin, paprika, salt, sugar and black pepper; cook, stirring, for 2 minutes. Push mixture to one side of pan; add tomato paste and cook, stirring constantly until brown, about 30 seconds.
  2. Stir in tomatoes with juices and chickpeas. Reduce heat to medium-low; simmer until slightly thickened, about 10 minutes. Sprinkle feta over top. Using back of spoon, make eight deep indentations; crack an egg into each. Cover and cook for 7 minutes or until egg whites are just set. Sprinkle with parsley; serve immediately.

Nutritional Information

  • Calories 160 cal
  • Fat 9 g
  • Sodium 750 mg
  • Carbohydrate 12 g
  • Fibre 3 g
  • Protein 9 g
  • Omega-3 polyunsaturated fat 0.4 g

Chef’s Tips

  • Use kitchen shears to cut up tomatoes in can for mess-free chopped tomatoes.
  • Serve with warmed PC Traditional Naan Flatbreads to soak up the delicious juices