Shakshuka with Feta

Written by on in Foods, Meals

Based on the NYT Cooking recipe

Yields 2-4.

Ingredients

  • 2 Tablespoon of olive oil
  • 1 medium onion, halved and thinly sliced
  • 1 bell pepper, thinly sliced
  • 1 clove of garlic, thinly sliced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/8 teaspoon cayenne (optional)
  • 1 (28oz or 795ml) of whole tomatoes with their juices, chopped.
  • salt and pepper to taste
  • 5 ounces of feta (141 ml or 1 1/4 cup) crumbled – a small box from safeway is 200g or 5 oz.
  • 4 large eggs
  • cilantro as garnish

Instructions

Heat oven to 375°F. Heat oil in a cast iron pan over medium low head and cook onion and peppers for 20 minutes until very soft. Add garlic and cook for 1 -2 minutes until tender.

Add cumin and paprika and cayenne and cook for 1 min.

Pour in tomatoes, salt and pepper. Simmer for 10 minutes until thickened. Stir in crumbled feta.

Crack eggs into cast iron pan. Bake until eggs are just set 7 to 10 min. Sprinkle with cilantro.

*Can also leave on stove top and cover until eggs are bake if you do not have an oven safe pan