- Shakshuka - Baked Eggs on a Bed of Tomatillo, Zucchini, and Za'atar Spices with Feta Cheese
- You can also use tomatoes in place of tomatillos if you prefer.
- Serves 2
- 1/2 pound tomatillos - husk removed and cut in medium dice
- olive oil
- za'atar spice blend (see below)
- 1 medium onion, diced
- 1 large Yukon gold potato
- 2 cloves garlic, minced
- 1 small zucchini, cut in medium dice
- 1 cup water
- 1 teaspoon lemon
- 2-3 teaspoons lemon juice
- 4 eggs
- 1/2 cup crumbled feta cheese
- 2 pita cut into 8 pieces each
Preheat oven to 450. Line a baking sheet with foil.
Place tomatillos on baking tray and sprinkle salt and pepper and drizzle with olive oil. Roast for 10 - 12 minutes or until easily pierced with a fork. Remove and set aside.
Meanwhile, in a skillet over medium high heat, add 1 tablespoon olive oil and add onion and cook until lightly browned, about 5-6 minutes. Add potato, salt and pepper and cook until the potato is lightly browned and mostly cooked through.about 6-7 minutes. Add zucchini, garlic and 2 teaspoons za'atar spice mixture, salt and pepper and saute for 1 minute and add 1 cup water, lemon zest and juice and cook for 5 minutes or until the mixture is cooked through and slightly thick. Break eggs onto the mixture and sprinkle the eggs with salt and pepper and sprinkle entire mixture with feta cheese. Place in oven and bake for 5-7 minutes or until the eggs are cooked to your liking.
To toast the pita:
Place pita on baking tray and lightly drizzle with olive oil and sprinkle with za'atar mix and bake for 3- minutes or until lightly browned. Remove.
Serve the shakshuka with the pita wedges to dip in the egg yolks.
Za’atar Spice Blend
2 tablespoons dried thyme
2 tablespoons dried sumac
2 tablespoons sesame seeds, toasted
In a spice grinder, add thyme, sumac and sesame seeds and grind until mostly ground. Keep any leftover za'atar in the refrigerator or freezer. The oils in the sesame seeds can go rancid and spoil your spice blend.