Shakshuka pie
Shakshuka pie

Preparation time 30 minutes

Total time: 1 hour 10 minutes

Ingredients

  1. 1 box Tenderflake® Pie Shells
  2. 15 mL (1 tbsp.) olive oil
  3. 125 mL (1/2 cup) chopped red onion
  4. 4 cloves garlic, minced
  5. 175 mL (3/4 cup) sliced red bell pepper
  6. 10 mL (2 tsp.) ground cumin
  7. 10 mL (2 tsp.) ground coriander
  8. 5 mL (1 tsp.) smoked paprika
  9. 125 mL (1/2 cup) cherry tomatoes, halved
  10. 250 mL (1 cup) chickpeas, drained and rinsed
  11. 250 mL (1 cup) canned low-sodium crushed tomatoes
  12. 3 large eggs
  13. 60 mL (1/4 cup) crumbled feta cheese
  14. Handful cilantro, chopped
  15. Handful fresh basil, chopped

  1. To taste, salt
  2. To taste, pepper
  3. To taste, plain yogurt for serving (optional)

Directions

This recipe is courtesy of Tenderflake.

  1. Preheat oven to 200°C (400°F).

  2. Remove pie shells from foil plate and place one inside the other into an 18 cm. (7-inch) round skillet. Press edges together and use a fork to seal. Bake for 7 minutes or until crust is a light golden colour.

  3. Heat oil in a large skillet over medium-high heat and sauté onion, garlic, and bell pepper until tender and fragrant, about 5 to 10 minutes. Add cumin, coriander, paprika, cherry tomatoes, chickpeas, and crushed tomatoes. Cook for another 10 minutes. Season with salt and pepper to taste.

  4. Spoon mixture into cooked pie shell. Make 3 wells with a spoon and crack an egg into each well. Sprinkle with feta and return to oven for 15 minutes or until eggs are just done.

  5. Garnish with chopped cilantro and basil. Serve with yogurt if using.

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