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ExUrbanis

Urban Leaving to Country Living

Weekend Cooking: Middle Eastern Tomato and Feta Baked Eggs

December10

When the days get shorter and I’m making supper when it’s dark outside, I want to make something cozy. It’s then that I often turn to eggs.

I could – and do – make scrambled eggs and toast, or fried egg sandwiches, but even my eight-year-old grandson recognizes these as a “last resort” supper. This classic egg dish, on the other hand, never raises his suspicions.

The recipe for this Middle Eastern dish, also called shakshuka, ran in Canadian Living magazine a couple of years ago. The flavours are beautifully intense, and two eggs and the sauce are surprisingly filling as a single serving. I serve it with crusty or garlic bread to mop up the extra sauce.

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TOMATO AND FETA BAKED EGGS
1 Tbsp olive oil
1 onion, sliced
half sweet red pepper, diced
3 cloves garlic
¼ tsp. ground cumin
¼ tsp. sweet paprika
¼ tsp each salt and pepper
Pinch cayenne pepper
1 can (796 ml/28 oz) diced tomatoes
3 Tbsp. tomato paste
1/3 cup crumbled feta cheese
6-8 eggs

1. In large skillet, heat oil over medium heat; cook onion and red pepper, stirring occasionally, until onion is softened and light golden, about 10 minutes.

2. Stir in garlic, cumin, paprika, half each of the salt and pepper, and the cayenne pepper; cook, stirring, until fragrant, about 30 seconds.

Stir in tomatoes and tomato paste; bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, about 10 minutes.

3. Scrape into 12-cup (3 L) casserole dish; sprinkle with all but 2 tsp of the feta cheese.

Using a spoon, make 6 -8 wells in the tomato mixture; crack one egg into each well. Sprinkle remaining salt and pepper over eggs.

Bake in 375ᵒ oven (190ᵒ) until whites are set but yolks are still slightly soft, 15 to 18 minutes.

4. Remove from oven; tent with foil and let stand for 5 minutes. Sprinkle with remaining feta cheese and chopped parsley (if desired).

Note: To my mind, the tomato paste is an essential ingredient but I’m loathe to put out three times the money for a tube (great idea) as for a can of the same size. My solution is to divide a can into 3 or 4 “servings” and freeze them in baby food jars or small plastic containers. When a recipe calls for a small amount of tomato paste, I slip a container out of the door of the freezer and into a bowl of warm water until the paste is thawed enough to slide out of the container.
 

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6 Comments to

“Weekend Cooking: Middle Eastern Tomato and Feta Baked Eggs”

  1. On December 10th, 2016 at 12:25 pm Nan Says:

    Good idea about saving the tomato paste! I don’t think I know what the ‘tube’ is. I’ve only seen cans.

  2. On December 11th, 2016 at 6:16 pm Debbie Says:

    Not everywhere carries the tubes, Nan, but when they do they’re just next to the can display. It’s a great idea but, as always, you pay for convenience!

  3. On December 10th, 2016 at 10:36 pm Naomi Says:

    This looks (and sounds) fabulous! I love tomato and feta together, but have never seen a recipe quite like this one before. Definitely trying it!

  4. On December 11th, 2016 at 6:17 pm Debbie Says:

    This really is a winner, Naomi, but the tomato paste is crucial. Let me know if you try it!

  5. On December 16th, 2016 at 10:10 pm Naomi Says:

    I tried this a couple of days ago, and 4 out of 5 of us liked it. That’s a winner in this house! :)

  6. On December 17th, 2016 at 7:02 pm Debbie Says:

    I’m glad the dish worked out, Naomi!

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