
Heat a deep, large skillet on medium. Slowly warm avocado oil in the pan and add in chopped onion. Sauté until golden
Add in garlic and continue to sauté until mixture is fragrant
Add sauce to pan and stir til blended
Add spices and allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce
You can taste the mixture now to see if you need more salt/pepper/additional spices
Stir in crumbled feta (can omit if making this dish non-dairy)
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
Cover the pan and allow mixture to simmer for 5-6 minutes until eggs have cooked to your liking
Garnish with chopped parsley and oregano
Serve with pita
Ingredients
Directions
Heat a deep, large skillet on medium. Slowly warm avocado oil in the pan and add in chopped onion. Sauté until golden
Add in garlic and continue to sauté until mixture is fragrant
Add sauce to pan and stir til blended
Add spices and allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce
You can taste the mixture now to see if you need more salt/pepper/additional spices
Stir in crumbled feta (can omit if making this dish non-dairy)
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
Cover the pan and allow mixture to simmer for 5-6 minutes until eggs have cooked to your liking
Garnish with chopped parsley and oregano
Serve with pita
Hi, how many does the Shaksuka recipe feed ? Do you really need 56 egg or is that a typo?
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!