Ingredients
- 2 tablespoons olive oil
- 1 large onion, halved and thinly sliced
- 1 fennel bulb, trimmed, cored, and thinly sliced, plus fronds for garnish
- 4 garlic cloves, peeled and minced
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1 28-ounce can whole plum tomatoes with juices
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 5 ounces feta cheese, crumbled (about 1 1/4 cups)
- Juice of 1 lemon
- 6 Pete & Gerry's eggs
- Chopped fresh parsley, for garnish
- Grilled or toasted bread of your choice, for serving
Servings: 6
Amount Per Serving
- Calories 340
- Fat Cal. 150
- Total Fat 17g (26% DV)
- Sat. Fat 7g (35% DV)
- Trans Fat 0g
- Cholest. 215mg (72% DV)
- Sodium 1020mg (43% DV)
- Total Carb. 31g (10% DV)
- Fiber 5g (20% DV)
- Sugars 9g
- Protein 17g
- Vitamin A (35% DV)
- Vitamin C (50% DV)
- Calcium (25% DV)
- Iron (20% DV)
- Vitamin D (10% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.
Prep Time: 5-10 minutes
Cook Time: 30-40 minutes
Yield: 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 large onion, halved and thinly sliced
- 1 fennel bulb, trimmed, cored, and thinly sliced, plus fronds for garnish
- 4 garlic cloves, peeled and minced
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1 28-ounce can whole plum tomatoes with juices
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 5 ounces feta cheese, crumbled (about 1 1/4 cups)
- Juice of 1 lemon
- 6 Pete & Gerry's eggs
- Chopped fresh parsley, for garnish
- Grilled or toasted bread of your choice, for serving
Servings: 6
Amount Per Serving
- Calories 340
- Fat Cal. 150
- Total Fat 17g (26% DV)
- Sat. Fat 7g (35% DV)
- Trans Fat 0g
- Cholest. 215mg (72% DV)
- Sodium 1020mg (43% DV)
- Total Carb. 31g (10% DV)
- Fiber 5g (20% DV)
- Sugars 9g
- Protein 17g
- Vitamin A (35% DV)
- Vitamin C (50% DV)
- Calcium (25% DV)
- Iron (20% DV)
- Vitamin D (10% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.
These saucy eggs baked in tomato and fennel are a delicious spin on traditional shakshuka. Serve them with grilled bread for a delicious brunch dish that will make any morning feel special.
- Preheat oven to 375F. Heat olive oil in a large skillet over medium heat. Add onion and fennel. Cook, stirring occasionally until softened, about 10 minutes. Add garlic, cumin, and paprika, and cook 1-2 minutes or until fragrant.
- Add tomatoes and juices and season with salt and pepper. Bring up to a simmer while breaking tomatoes apart. Simmer until thickened, about 10 minutes. Stir in feta and lemon juice.
- Gently crack eggs into skillet over tomatoes. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes (yolks will still be slightly runny). Garnish with fennel fronds and chopped parsley. Serve warm with bread.
Farm Team Tips
Want to make things even easier? You can make the tomato mixture a couple days ahead of time. When you're ready to serve, heat it in the 375-degree oven for 15 minutes before adding the eggs on top and baking for an additional 10 minutes. It's a super easy way to have a delicious and impressive breakfast dish on the table.
An error occurred when displaying the comments.