Mozzarella and Tomato Baked Egg (A twist on Shashuka)

So Shashuka is a tradition Israeli dish which is basically poached eggs cooked in a spicy tomato sauce and feta. I’ve been wanting to make this for awhile and decided to give it a go. However, I really don’t eat feta too much so I used fresh Mozzarella instead (blasphemous, I know). An alternate to baking this dish is to use a deep, shallow pot and poach the eggs on the stove top. I chose to bake it though so I can type this up while it cooks :)

1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
some sprigs of fresh herbs chopped (I used basil)
3 small tomatoes
1 tea paprika
1/2 tea cumin
1 tea sugar (you can use less or omit altogether, its pretty sour w/out any sugar though but that’s how it suppose to be)
1 tea crushed red papper flakes
1/2 cup fresh mozzarella – shredded/chopped
3 eggs
1/2 cup of water

1. In a pan, heat up the olive oil on medium heat and sauté onions until translucent (about 5 to 7 minutes) add in the minced garlic and cook for another minute.
2. Add in the tomatoes, salt, pepper, spices, and water and let simmer while covered for about 7 to 9 minutes – until most of the water has evaporated. *optional* I added in another 1/3 cup of water with a tablespoon of flour (mix before you pour in!) to get it a little thicker and saucy.
3. Remove from heat and add in the mozzarella and fresh herbs. Scoop into bakeable dishes. Using a spoon, create an indentation in the middle and crack an egg in.
4. Bake at 425 degrees until egg is set – takes 8 to 14 minutes.
5. Serve with some crusty bread or pita.

IT WAS SO GOOD GUYS. On a sidenote,  I really need to study :[

All I had to use! + eggs. Easy dish

It was so good



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