Shakshuka With Feta
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Shakshuka is an egg dish that originated in North Africa, but there are versions of this in many cultures (Eggs in Purgatory from Southern Italy for example). This is a fantastic “eggs for dinner” recipe, but if you like a hearty, savory breakfast (and we think you should) you will love this dish. The whole thing is made in one skillet by first making the sauce, then nestling the eggs in the sauce to poach.
MAKES: 6 Servings
PREP/COOK TIME: 55 Minutes
INGREDIENTS
3 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
1 large roasted red bell pepper, from a jar (or home roasted)
3 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 teaspoon sweet paprika
⅛ teaspoon ground cayenne, or to taste
1 (28-ounce) can whole plum tomatoes with their juices, coarsely chopped
¾ teaspoon kosher salt, plus more as needed
¼ teaspoon black pepper, plus more as needed
4 ounces feta, crumbled
6 large eggs
DIRECTIONS
Heat oven to 375 degrees. Heat oil in a large skillet over medium-low. Add the onion. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and peppers and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Taste and add more salt and pepper if needed. Stir in crumbled feta.
Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce, if desired.
