Shakshuka with Feta
Like I've mentioned before, middle eastern food is my favorite cuisine because of all the great spices. When I think of middle eastern breakfast, the first thing that comes to mind is Shakshuka. Though I've had it out at restaurants, I've always been intimidated to make it myself. I was pleasantly surprised at how easy it was to make. Essentially, it is eggs baked in a spicy tomato sauce. I think it's one of the most beautiful things I've cooked as well. See below for the recipe (and the original NYT recipe link at the bottom).
Yields: 4 - 6 servings
Active Time: 35 minutes
Total Time: 50 minutes
· 3 tablespoons extra-virgin olive oil
· 1 large onion, halved and thinly sliced
· 1 large red bell pepper, seeded and thinly sliced
· 3 garlic cloves, thinly sliced
· 1 teaspoon ground cumin
· 1 teaspoon sweet paprika
· ⅛ teaspoon cayenne, or to taste
· 1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped
· ¾ teaspoon salt, more as needed
· ¼ teaspoon black pepper, more as needed
· 5 ounces feta cheese, crumbled (about 1 1/4 cups)
· 6 large eggs
· Chopped cilantro, for serving
· Hot sauce, for serving
1. Heat oven to 375 degrees.
2. Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. 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 season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta.
3. Gently crack eggs into skillet over tomatoes. Season 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.