Middle Eastern Shakshuka with a Twist
A German-inspired twist on the classic Middle Eastern dish, featuring eggs poached in a flavorful claypot tomato sauce.
Ingredients
- ●1 large Claypot
- ●1 cup Middle Eastern shakshuka sauce
- ●2 Eggs
- ●1/4 cup, crumbled Zesty feta cheese
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Crack the eggs into a bowl and set aside.
- 3
Heat the claypot over medium heat and add the shakshuka sauce.
- 4
Bring the sauce to a simmer and let it cook for 5 minutes.
- 5
Create 2 wells in the sauce and gently place the eggs into them.
- 6
Transfer the claypot to the preheated oven and bake for 12-15 minutes, or until the eggs are cooked to your liking.
- 7
Remove the claypot from the oven and sprinkle the crumbled feta cheese over the top.
- 8
Return the claypot to the oven and bake for an additional 2-3 minutes, or until the cheese is melted and bubbly.
- 9
Remove the claypot from the oven and let it cool for a few minutes.
- 10
Serve the shakshuka hot, garnished with chopped fresh herbs if desired.
- 11
Enjoy!