Shakshuka (Baked Eggs) with Feta
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
- 1/4 teaspoon cayenne or to taste
- 1 28-ounce can whole plum tomatoes with juices, coarsely chopped (preferably San Marzano)
- 3/4 teaspoon salt more as needed
- 1/4 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
- 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 3/4 teaspoon salt and 1/4 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.
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.
* 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.
