Shakshuka Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, roasted, peeled, seeded and thinly sliced
1 hot pepper, deveined, seeded and thinly sliced
3 garlic cloves, thinly sliced
1 Tbsp ground cumin
1 Tbsp sweet paprika
½ teaspoon ground cayenne, or to taste
1 (28-ounce) can whole plum tomatoes with their juices, coarsely chopped
1 Tbsp tomato paste
1 teaspoon kosher salt, plus more as needed
½ teaspoon black pepper, plus more as needed
5 ounces feta, crumbled (about 1 1/4 cups)
6 large eggs
Chopped cilantro, stems chopped separately for sautéing, leaves for serving
Hot sauce, for serving
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Directions: |
Directions:Heat oven to 375 degrees.
Heat oil in a large skillet over medium heat.
Add onion and cook until very soft, stirring occasionally, but allowing them to char a bit, about 20 minutes. Add red pepper slices in the last 10 minutes.
Add garlic, cilantro stems, and hot pepper and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne (depending on the heat of your chili), and tomato paste. Cook the tomato paste out for a few minutes .
Pour in tomatoes and season with salt and pepper; simmer, stirring occasionally, until tomatoes have thickened, about 10 minutes.
Taste and add more salt and pepper if needed.
Make individual wells in the sauce and gently crack eggs into skillet. Pull a spoon through the edges of the whites to spread them out, to help them cook. Season eggs with salt and pepper.
Crumble feta over the tomatoes, leaving eggs exposed.
Transfer skillet to oven (or cover with a lid) and cook until eggs are just set, 7 to 10 minutes.
Sprinkle with cilantro and serve with hot sauce and crusty bread for sopping it up. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:20 minutes prep - 40 minutes cook time |
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