Creamy Shakshuka Recipe with Labne
One-pot egg dish poached in tomatoes and spices with creamy labne.
Servings 6 people
Ingredients
- 3 tbsp olive oil
- 1/4 cup green onions, diced
- 1 bell pepper, small
- 5-6 garlic cloves, minced
- 2 cups Swiss Chard or spinach, chopped (stems removed)
- 14 ounce can of diced tomatoes
- 1 tbsp tomato paste
- 1 tbsp Harissa sauce
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp chili powder
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 cup water
- 2 ounce cubed semi-firm cheese like paneer, halloumi, or feta
- 6 eggs
- 1/4 cup Karoun Mediterranean Style Original Labne Spread & Dip
- chopped parsley as garnish
- chopped oregano as garnish
Instructions
- Heat oil in cast iron skill or oven-safe pan with a lid over medium heat.
- Saute bell pepper, onion, and garlic for 5minutes or until tender.
- Add can of diced tomatoes, tomato paste, harissa, cumin, paprika, chili power, salt, pepper and water to the pan and stir. Bring up to high heat and let simmer for 5 minutes.
- Add Karoun Mediterranean Style Original Labne to the pot and stir.
- Add cubed cheese and Swiss Chard. When the chard melts, stir.
- Use the back of a spoon or ladle and make 6small wells (indentations) in the sauce. Crack an egg into each well and sprinkle with a pinch of salt and pepper.
- Cover with lid and cook eggs for 8-10 minutes, depending on whether you like a soft or hard cooked egg.
- Remove from heat and let rest for 5 minutes.Garnish with herbs and serve.