Shakshuka

 1 onion, peeled and diced
 3 cloves garlic, minced
 2 tsp chili powder
 2 tsp cumin
 2 tsp paprika
 ½ tsp cayenne pepper (omit if serving to kids
 Salt and pepper
 5-6 organic eggs
 5 oz feta cheese crumbled (optional)
 ½ tbsp chopped parsley (for garnish)
 ½ tbsp oregano (for garnish)
 Whole wheat pita bread (for dipping)

1

Heat a deep, large skillet on medium. Slowly warm avocado oil in the pan and add in chopped onion. Sauté until golden

2

Add in garlic and continue to sauté until mixture is fragrant

3

Add sauce to pan and stir til blended

4

Add spices and allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce

5

You can taste the mixture now to see if you need more salt/pepper/additional spices

6

Stir in crumbled feta (can omit if making this dish non-dairy)

7

Crack the eggs, one at a time, directly over the tomato mixture and space evenly over the sauce. The eggs will cook “over-easy” style on top of the sauce

8

Cover the pan and allow mixture to simmer for 5-6 minutes until eggs have cooked to your liking

9

Garnish with chopped parsley and oregano

10

Serve with pita

Ingredients

 1 onion, peeled and diced
 3 cloves garlic, minced
 2 tsp chili powder
 2 tsp cumin
 2 tsp paprika
 ½ tsp cayenne pepper (omit if serving to kids
 Salt and pepper
 5-6 organic eggs
 5 oz feta cheese crumbled (optional)
 ½ tbsp chopped parsley (for garnish)
 ½ tbsp oregano (for garnish)
 Whole wheat pita bread (for dipping)

Directions

1

Heat a deep, large skillet on medium. Slowly warm avocado oil in the pan and add in chopped onion. Sauté until golden

2

Add in garlic and continue to sauté until mixture is fragrant

3

Add sauce to pan and stir til blended

4

Add spices and allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce

5

You can taste the mixture now to see if you need more salt/pepper/additional spices

6

Stir in crumbled feta (can omit if making this dish non-dairy)

7

Crack the eggs, one at a time, directly over the tomato mixture and space evenly over the sauce. The eggs will cook “over-easy” style on top of the sauce

8

Cover the pan and allow mixture to simmer for 5-6 minutes until eggs have cooked to your liking

9

Garnish with chopped parsley and oregano

10

Serve with pita

Shakshuka

2 Comments

    1. Hi! Omg good save!! I wrote 5-6 eggs and the posting site apparently doesn’t like hyphens 🤦🏻‍♀️… but thanks to you, now I know this! The Shakshuka serves roughly 4 people (depending on appetites). Let me know if you need anything else!

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