Shakshuka
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![Preparation time]()
Prep time15 min![Ready in]()
Ready in![Servings]()
Portions6![Difficulty]()
DifficultyEasy
Ingredients
- 2 cups baby potatoes, boiled and halved
-
2 tablespoons Country Crock® Original Spread
![Original Spread]()
- 1 medium onion, diced
- 4 garlic cloves, finely chopped
- 1 teaspoon dried red chili flakes
- 1 tablespoon cumin
- 1 (28 ounce) can diced tomatoes
- 6 eggs
- 1 bunch fresh Italian parsley, chopped
- salt and black pepper, to taste
- 1 cup crumbled feta cheese
- Bread of choice, for serving
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- In a medium size pot, boil the mini potatoes until cooked. Strain and set aside until cool. Once they’re cool enough to touch, slice the mini potatoes into halves and set aside.
- Heat a large skillet or large sauté pan on medium heat and add the Country Crock ® Original Spread. Add the onions and cook until they become translucent. About 4 minutes.
- Add the garlic, spices, halved mini potatoes and sauté for another minute. Pour the tomatoes and juice in the pan and stir until combined.
- Using a large spoon, make small wells in the sauce and crack the eggs into each well. Sprinkle with feta and salt and pepper. Cover the pan and cook for 5-8 minutes or until the eggs are done to your liking.
- Garnish with chopped parsley and serve with toasted Naan or any bread of your choice.
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