Cooking Therapy

Another way to brighten up your boring old breakfast routine is by enjoying a Middle Eastern favorite, Shakshuka, also known as “eggs in purgatory.” This dish can be made for breakfast, lunch, or dinner. It’s a saucy way to start, or end, any day and leave you craving more.

Shakshuka

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Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Lunch

Ingredients Method

Ingredients

  

• 3 diced vine tomatoes
• 3 minced cloves of garlic
• ½ chopped onion
• 3 tablespoons extra virgin olive oil
• 1 teaspoon salt
• ½ teaspoon sugar
• ½ teaspoon pepper
• 1 ½ teaspoon oregano
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/3 cup tomato sauce
• ½ cup feta
• 4 large eggs
• Fresh chopped parsley to garnish

Method

 

1. In a skillet or in a dutch oven, add the oil and sauté the onions and garlic over a medium heat until they become translucent
2. Add the tomatoes, spices, and sauce and bring to a simmer and let cook over a medium heat until it thickens. Stir occasionally
3. Once it was thickened, stir in the feta
4. Using a large spoon, make 4 presses in the sauce and crack the egg into each press. Use the spoon to spread out the whites evenly without cracking the yolk
5. Poach until the eggs are cooked; the whites and yolk thicken
6. Garnish with the fresh parsley
7. Serve with some toast, or even better, with some warm pita and enjoy