12.03.2012

Shakshuka with Feta Cheese and Free Holiday Greeting Cards


Hello everyone, I hope you all had a wonderful Thanksgiving dinner. We had a blast. Our house was filled with family and friends. This year, I decided to eliminate the turkey altogether. I know what you are thinking but relax, I broke "the rule" just for this year. The turkey was replaced by an Italian-style dinner: The creamiest polenta ever, meat sauce packed with flavor, salads, antipastos, a signature drink and different types of desserts. Why Italian? I don't know, it could have been French or Greek but we went for the simplicity of the Italian cuisine. 



This week's recipe is packed with flavor too. If you have been following this blog for a while, you probably know about my love for this dish. Shakshuka. (read more about it HERE) I call this dish "a perfect egg recipe" because it's substantial, super flavorful and healthy. Give this a try if you are looking for something different for brunch or even for dinner. I could eat this anytime of the day. 



And to celebrate that we officially started this holiday season, I designed this greeting card that you can download for free!!


Just click HERE to download!

Ingredients:

3 tablespoons of olive oil
1/4 cup of onions, chopped
4 garlic cloves, crushed
2 15oz cans whole peeled tomatoes
6 eggs
1 tsp cumin
1/2 tsp paprika
1/2 cup water
salt and pepper to taste
feta cheese
chopped parsley

Pre-heat the oven to 400 F.
In a 12-inch cast iron pan, heat the olive oil, add the onions and cook, stirring occasionally for 3 minutes. Add the garlic and cook for another minute. Then add the tomatoes with their liquid, salt and pepper to taste, water, cumin and paprika. Cover, lower the heat and cook for 20 minutes. Break down the tomatoes with the help of a potato masher and cook the sauce for another 10 minutes. Crack the eggs directly over the tomato sauce, make sure to space them out evenly over the sauce. Crumble the feta cheese on top and place it in the oven for 15 to 20 minutes or until the egg whites are set but the yolk is still runny. Finish it off with chopped parsley, a drizzle of extra virgin olive oil and black pepper. 

Note: If you want individual servings, just divide the sauce into ovenproof serving plate. Serve with bread warm.




8 comments:

  1. Hello my dear!
    I love this recipe, I use to make it a bit more simple (without onions, garlic cloves) and instead of parsley I use basil. It's my favourite recipe when I had fresh eggs.
    I'll definitely try this version!
    Have a nice day :) kiss to your little angel :)
    xxxFiC.

    ReplyDelete
    Replies
    1. Thank you Katetina, your sauce sounds simple and delicious! xo

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  2. Oh yum. I'm with you... I could eat baked eggs anytime of day!
    I think it's cool that you broke with tradition of Thanksgiving. Why not!
    xo
    E

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  3. This looks so yummy and filling! Happy holidays :-)

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