Baked Shakshuka on Lavash with Feta and Basil

Ingredients

• Chicken Egg 2 pieces
• Salt 0 oz
• Safflower Oil 0 fl oz
• Onion 1 head
• Tomatoes 5 oz
• Sweet Pepper 5 oz
• Pilaf Spices 1 teaspoon
• Armenian Lavash 0 oz
• Basil 0 oz
• Sour Cream 0 oz
• Feta cheese 0 oz

Step-by-Step Guide

Step 1

Prepare the necessary ingredients. Clean and wash the vegetables and herbs thoroughly.

Step 2

Line a baking dish with parchment paper and spread the lavash on the parchment.

Step 3

Pour in the sunflower oil.

Step 4

Cut the onion into strips.

Step 5

Place the onion in the dish.

Step 6

Cut the sweet pepper into strips and add it to the dish.

Step 7

Make shallow cuts on top of the tomatoes.

Step 8

Place the tomatoes in a bowl and pour boiling water over them.

Step 9

After 1 minute, transfer the tomatoes to a cutting board and peel off the skin.

Step 10

Cut the tomatoes into cubes.

Step 11

Add them to the dish.

Step 12

Add 20 grams of sour cream, pilaf seasoning, and 2–3 grams of salt.

Step 13

Make small wells in the vegetables with a spoon and crack the raw chicken eggs into them. Season the eggs with salt (2–3 grams).

Step 14

Chop the feta cheese coarsely and distribute it over the top.

Step 15

Cover everything with parchment, but not tightly. Bake in the oven at 355°F for about 10 minutes until the eggs are cooked.

Step 16

Serve hot or allow to cool slightly before serving.