Spicy Chickpea Shakshouka with imported Feta and Appenzeller Toast
Shakshouka (or “stew” in Middle Eastern slang!) is wonderful for a savory brunch, lunch, or speedy weeknight supper! Sautéed tomatoes, chickpeas, and roasted peppers are topped with slow simmered eggs and creamy-tart imported Feta. Perfect for dipping and scooping with crispy toast; especially when topped with nutty imported Appenzeller as we do here!
Ingredients
- 1 tsp extra virgin olive oil
- 1 chopped onion
- 1 tsp table salt divided
- 1 clove minced garlic
- 1 tsp cumin
- 1 tsp spicy smoked paprika
- 1 -15 oz can fire roasted diced tomatoes in their own juice undrained
- 1 -15 oz cans chickpeas drained & rinsed
- 12 oz roasted peppers drained & chopped
- 15 oz container pre-washed baby spinach
- 4 large eggs
- ¼ cup chopped parsley
- 1/2 cup crumbled imported Feta cheese
- 8 thick slices baguette lightly toasted
- 1/2 cup grated imported Appenzeller cheese
Instructions
- Heat oil in a large non-stick skillet over medium-low heat. Add onion and ½ tsp salt and sauté, stirring frequently, for 5 minutes or until softened. Stir in garlic, cumin, cayenne, and pimentón and cook for 1 minute. Add tomatoes, roasted peppers, and chickpeas to pan, stir to combine
- Carefully crack each egg into a small cup and slide over stew. Simmer until whites are set, about 5-8 minutes. While eggs cook top 8 slices of baguette with imported Appenzeller cheese. Toast in oven or toaster oven until melted. Garnish Shakshouka with imported Feta and parsley and serve warm with Appenzeller toast for dipping.
