Shakshouka prepared with Tre Stelle® Crumbled Feta CheesePrep Time:
15 minutes Ready In:
1 hour or less Serves:
1 tub | 150 g Tre Stelle® Crumbled Feta Cheese 2 tbsp olive oil 6 cloves garlic, peeled and finely diced 1 medium onion, peeled and finely chopped 1 medium jalapeño, seeds removed, sliced 2 - 796 mL cans diced tomatoes 1 tsp smoked paprika pinch cumin 1 tbsp tomato paste salt and freshly ground black pepper 6 large eggs 1 cup flat leaf parsley, chopped avocado slices (optional) pita bread (optional)
Heat olive oil in a large T-fal skillet over medium-high heat. Add the garlic, onion and jalapeño, sauté for 5 minutes, or until the garlic/onion begins to brown and the jalapeño softens. Add the tomatoes, smoked paprika, cumin and tomato paste and stir to combine. Season with salt and freshly ground black pepper. Bring to a boil, reduce heat and allow to simmer for 20 minutes, or until tomatoes soften and sauce begins to thicken. Carefully crack the eggs into the sauce – cook for approximately 8 minutes, sprinkle with Crumbled Feta Cheese, then cover the skillet to cook the top of the eggs to your desired doneness. Remove from heat and garnish with parsley. Serve with avocado and pita bread (optional).