Shakshuka (Baked Eggs) with Feta |
Author: Nicole
- 3 tablespoons extra-virgin olive oil
- 1 large onion, halved and thinly sliced
- 1 large red bell pepper, seeded and thinly sliced
- 1 large green pepper, seeded and thinly sliced
- 3 garlic cloves, thinly sliced
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- ¼ teaspoon cayenne, or to taste
- 1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped (preferably San Marzano)
- ¾ teaspoon salt, more as needed
- ¼ teaspoon black pepper, more as needed
- 5 ounces high quality feta cheese, crumbled (about 1-1/4 cups)
- 6 large eggs
- Chopped cilantro, for serving
- Hot sauce, for serving
- Crusty bread, for serving
- Heat oven to 375°F.
- Heat oil in a large oven-safe skillet over medium-low heat.
- Add onions and peppers. Cook gently until very soft, about 20 minutes (onions should be golden).
- Add garlic and cook until tender, about 1 to 2 minutes.
- Stir in cumin, paprika and cayenne, and cook 1 minute.
- Pour in tomatoes and season with ¾ teaspoon salt and ¼ teaspoon pepper; simmer until tomatoes have thickened, about 20 minutes.
- Stir in crumbled feta.
- Gently crack eggs into skillet over tomato sauce. 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. Serve immediately.
* You could make the sauce ahead of time. If you do reheat it in the pan on top of the stove before adding the eggs.
* My favorite feta is actually French – Valbreso. Wegmans sells it in a block and crumbled.
* You could add two more eggs and easily serve 4 people.
Recipe by Riegl Palate at https://www.rieglpalate.com/shakshuka-baked-eggs-with-feta/
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