Every time we feature this classic baked Mediterranean egg dish, it gets declared a favorite of vegetarians and carnivores alike. Served with a Mediterranean platter of veggies, pita and hummus, there's a little something for everyone to enjoy in this meal.
Optional step if you want to toast your pita. Heat oven or toaster oven to 350F / 177C degrees. Toast pita for 5 to 7 minutes when oven has warmed up.
Heat up a skillet or saute pan that you have a lid for over medium-high heat. Add oil to pan and then onions and jalapenos with some salt. Saute for ~6 minutes, until softened. Add garlic and saute for 1 minute more.
Add in diced tomatoes (including liquid) with spice mix. Saute for ~4 minutes to let flavors come together
Crack eggs directly into tomatoes. Lower heat to medium, cover, and cook for ~5 minutes, or until eggs are done to your liking.
While eggs cook, arrange Mediterranean platter with pita, baby carrots, peppers, cucumbers and hummus.
Top shakshuka with basil.
Use pita to scoop up shakshuka and hummus. Dip veggies in hummus. Enjoy!
Pretty good, but was missing parsley or cilantro. Going to try frying the eggs separately bc had a hard time getting the whites fullycooked without also getting the yolks.