Jump to recipeShakshuka in itself is an impressive dish to make, but baked in a bread bowl? Another level. Everything is better with added carbs, and you’ll be obsessed with the way this recipe’s Eggland’s Best® eggs create a perfect yolk to homemade tomato sauce ratio. These eggs have six times more Vitamin D than ordinary eggs. Plus, once you rip off some of that bread bowl and dip it in the yolk/feta/tomato sauce combo, you'll never go back to bowls.
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Ingredients
- 3
- 3
whole grain boules (bread bowls)
For the herbed feta
- 4 oz.
crumbled feta
- 2 tsp.
freshly chopped mint leaves
- 2 Tbsp.
freshly chopped parsley
- 1 Tbsp.
red wine vinegar
Freshly ground black pepper
For the tomato sauce
- 2 Tbsp.
extra-virgin olive oil
- 1/2 cup
chopped roasted red peppers
- 1/2
sliced white onion
- 3
cloves garlic minced
- 2 1/2 Tbsp.
harissa
- 1 Tbsp.
tomato paste
- 1/2 tsp.
ground coriander
- 1/2 tsp.
ground cumin
- 3/4 tsp.
kosher salt
- 1
(28-oz.) can chopped tomatoes
Directions
- Step 1Preheat oven to 400º. Prep the bread bowls by cutting off the top round and removing the excess bread inside, leaving enough to support the bread bowl, set aside.
- Step 2In a small bowl mix together the feta cheese, mint, parsley, vinegar, and, pepper.
- Step 3In a medium saucepan heat olive oil over medium-high heat and add in red peppers, onions, garlic, harissa, tomato paste, ground coriander, cumin and, salt. Sauté for 8 minutes then stir in tomatoes and bring to a bubbling simmer. Reduce heat to medium and continue to cook for 10 more minutes. Scoop equal amounts of tomato sauce into each bread bowl.
- Step 4Make a little well into the tomato sauce and crack one egg into each bread bowl. Place on a sheet tray and bake in the oven for 20 min until egg is set, adjust cooking time for a firmer or runnier yolk.
- Step 5Remove from oven, spoon feta cheese mixture onto each bread bowl, and garnish with fresh pepper.
