Savory Yogurt Bowl with Shakshuka Spice

Ingredients

• •2 cups (500 g) full-fat plain Greek yogurt
• •2 tbsp olive oil
• •1 small yellow onion, finely diced
• •3 garlic cloves, minced
• •1 cup, drained canned diced tomatoes (796 mL can)
• •1 tbsp tomato paste
• •1 tsp ground cumin
• •1 tsp smoked paprika
• •½ tsp ground coriander
• •¼ tsp, plus more to taste chili flakes
• •½ tsp, plus more to taste salt
• •¼ tsp black pepper
• •2 tsp chili oil
• •3 tbsp fresh parsley or cilantro, roughly chopped
• •¼ cup crumbled feta cheese
• •4 slices crusty bread or pita, for serving

Directions

1. 1Remove the Greek yogurt from the fridge 10 minutes before serving so it loses its chill; divide it between two wide, shallow bowls and spread it toward the edges with the back of a spoon to create a thick, even base.
2. 2Heat olive oil in a medium skillet over medium heat. Add the diced onion and a pinch of salt and cook, stirring occasionally, for 5 minutes until softened and lightly golden.
3. 3Add the minced garlic, cumin, smoked paprika, coriander, and chili flakes to the skillet and stir constantly for 60 seconds until fragrant.
4. 4Stir in the tomato paste and cook for 1 minute, then add the drained diced tomatoes, salt, and black pepper. Simmer over medium-high heat for 4–5 minutes, stirring occasionally, until the sauce thickens and most of the liquid has cooked off.
5. 5Taste the tomato mixture and adjust salt and chili flakes as needed; the sauce should be bold and slightly chunky.
6. 6Spoon the warm spiced tomato mixture directly over the center of each yogurt bowl, leaving a visible border of white yogurt around the edges.
7. 7Drizzle each bowl with 1 tsp chili oil, scatter over the crumbled feta and fresh herbs, and serve immediately with crusty bread or warm pita for scooping.

💡 For store-bought chili oil, Lee Kum Kee Chili Oil or President's Choice Crispy Chili Oil (both widely available at Canadian grocers) work perfectly. No smoked paprika? Use regular sweet paprika plus a small pinch of cayenne. For a high-protein upgrade, nestle a soft-poached egg into the warm tomato sauce before spooning it over the yogurt. Lactose-sensitive? A thick coconut or oat-based plain yogurt (such as Silk or Riviera plant-based) holds up well as a dairy-free base.

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