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recipe image Shakshuka



  • Prep time15 min
  • 50 min
  • Portions 6
  • DifficultyEasy


  • 2 cups baby potatoes, boiled and halved
  • 2 tablespoons Country Crock® Original Spread
  • 1 medium onion, diced
  • 4 garlic cloves, finely chopped
  • 1 teaspoon dried red chili flakes
  • 1 tablespoon cumin
  • 1 (28 ounce) can diced tomatoes
  • 6 eggs
  • 1 bunch fresh Italian parsley, chopped
  • salt and black pepper, to taste
  • 1 cup crumbled feta cheese
  • Bread of choice, for serving


      1. In a medium size pot, boil the mini potatoes until cooked. Strain and set aside until cool. Once they’re cool enough to touch, slice the mini potatoes into halves and set aside.
      2. Heat a large skillet or large sauté pan on medium heat and add the Country Crock ® Original Spread. Add the onions and cook until they become translucent. About 4 minutes.
      3. Add the garlic, spices, halved mini potatoes and sauté for another minute. Pour the tomatoes and juice in the pan and stir until combined.
      4. Using a large spoon, make small wells in the sauce and crack the eggs into each well. Sprinkle with feta and salt and pepper. Cover the pan and cook for 5-8 minutes or until the eggs are done to your liking.
      5. Garnish with chopped parsley and serve with toasted Naan or any bread of your choice.