Shakshuka (Baked Eggs) with Feta
Author: Nicole
Ingredients
  • 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
Instructions
  1. Heat oven to 375°F.
  2. Heat oil in a large oven-safe skillet over medium-low heat.
  3. Add onions and peppers. Cook gently until very soft, about 20 minutes (onions should be golden).
  4. Add garlic and cook until tender, about 1 to 2 minutes.
  5. Stir in cumin, paprika and cayenne, and cook 1 minute.
  6. Pour in tomatoes and season with ¾ teaspoon salt and ¼ teaspoon pepper; simmer until tomatoes have thickened, about 20 minutes.
  7. Stir in crumbled feta.
  8. Gently crack eggs into skillet over tomato sauce. Season with salt and pepper.
  9. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes.
  10. Sprinkle with cilantro and serve with hot sauce. Serve immediately.
Notes
* 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/