Shakshuka in the oven on pita bread with feta cheese and basil
2 servings
30 minutes
Shakshuka is a traditional dish of Arab cuisine infused with the aromas of spices and fresh vegetables. This oven-baked version on lavash with feta and basil acquires a delicate texture and subtle creamy flavor. A vibrant mix of sweet peppers, ripe tomatoes, and spicy onions baked under a thin layer of lavash creates a rich composition. Eggs simmering in an aromatic vegetable sauce give the dish a silky consistency, while added basil brings freshness and spice. The melting feta adds a salty note that perfectly complements the rich flavor palette. This dish is ideal for a family breakfast or dinner, delighting with its appetizing appearance and deep gastronomic harmony.
1
Prepare the necessary ingredients. Clean and wash the vegetables and greens well.
2
Line the baking dish with parchment and spread lavash on the parchment.
3
Pour in vegetable oil.
- Sunflower oil: 25 ml
4
Cut the onion into strips.
- Onion: 1 head
5
Place the onion in the mold.
- Onion: 1 head
6
Cut the sweet pepper into strips and place it in a dish.
- Sweet pepper: 100 g
7
Make shallow cuts on top of the tomatoes.
- Tomatoes: 200 g
8
Place the tomatoes in a bowl and pour boiling water over them.
- Tomatoes: 200 g
9
After 1 minute, place the tomatoes on a board and peel them.
- Tomatoes: 200 g
10
Cut the tomatoes into cubes.
- Tomatoes: 200 g
11
Put it in the form.
- Tomatoes: 200 g
12
Add 20 grams of sour cream, pilaf seasoning, and 2-3 grams of salt.
- Sour cream: 20 g
- Seasoning for pilaf: 1 teaspoon
- Salt: 5 g
13
Make small holes in the vegetables with a spoon and crack raw chicken eggs into them. Salt the eggs (2-3 grams).
- Chicken egg: 2 g
- Salt: 5 g
14
Cut into large pieces and distribute the feta cheese.
- Feta cheese: 50 g
15
Cover everything with parchment, but not tightly. Bake in the oven at 180 degrees for about 10 minutes until the eggs are done.
- Thin lavash: 70 g
- Basil: 15 g
16
It can be served hot or slightly cooled.