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Creamy Shakshuka Recipe with Labne

One-pot egg dish poached in tomatoes and spices with creamy labne.
Course Breakfast
Cuisine Mediterranean
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.