Classic Shakshuka with S’chug
Serving Size 4
Ingredients
- 2 tablespoons Olive oil
- 1 Onion — chopped
- 3 Garlic cloves — minced
- 2 tablespoons SupHerb Farms Fusions® S’chug
- 2 tablespoons Tomato paste
- 28 ounces Canned diced tomatoes
- 4 Eggs
- 1/3 Cup Feta cheese — crumbled
- 2 Green onions — sliced
Categories
- Categories: Middle Eastern, Yemeni
- Ingredients: Breakfast, Egg, Entrees, Vegetarian
Preparation
- Heat oil in skillet set over medium heat. Cook onion, garlic and SupHerb Farms Fusions® S’chug Paste for 3 to 5 minutes or until slightly softened.
- Stir in tomato paste; cook for 1 minute. Stir in tomatoes; bring to boil. Reduce heat to medium; cook for 10 to 15 minutes or until sauce is thickened slightly.
- Crack eggs over top; spoon some of the sauce over each egg. Cover and cook for 5 to 8 minutes for soft-cooked eggs or until done as desired. Sprinkle with feta and green onions.
- Serve with fresh rustic bread or warm pita bread.
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