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Shakshuka with Feta

A delicious North African staple.

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  • 30 min
  • Prep time10 min
  • Servings6
recipe image Shakshuka with Feta


  • Becel® with Olive Oil for spreading, to taste
  • 1 tbsp Becel® Oil
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 1 Roma tomato, diced
  • 1 can diced tomatoes
  • 1/2 jalapeno pepper, diced (optional)
  • 2 tsp cumin
  • 1 tbsp paprika
  • 1 tsp salt
  • 1/2 tsp sugar
  • 5 - 6 eggs
  • 1/2 block Violife feta cheese, crumbled
  • 1 baguette, sliced
  • fresh parsley, chopped

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Butter the baguette or bread slices with Becel olive oil butter. Toast on each side for 2-3 minutes until lightly browned.
  2. Using a pan, head up 1 tbsp of Becel oil. Combine onions, garlic, tomato, canned tomatoes, jalapeno, cumin, paprika, salt, and sugar.
  3. Cover and cook for 7-8 minutes until the tomatoes have softened. Carefully break down the tomatoes with a spatula.
  4. Remove lid and bring the sauce to a low simmer. Carefully crack in your eggs, cover and cook for 2-3 minutes until the eggs are done to your liking.
  5. Top with crumbled feta, cover for 1 additional minute. Top with fresh parsley and serve with the toasted baguette.

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