Shakshuka
Don't miss out on pairing this with a nice loaf of crusty bread!
Ingredients
- 1 tbsp olive oil
- 1 large yellow onion diced
- 1 red pepper diced
- 1 yellow or orange pepper diced
- 3 cloves garlic minced
- 3 pounds tomatoes (5-6 cups) diced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp cumin
- 1 tsp paprika
- 1/4 tsp cayenne pepper optional
- 6 eggs
- 4 ounces feta crumbled
Instructions
- Add olive oil to a large skillet over medium-high heat. Once hot, add onion, stirring for 5-6 minutes.
- Add peppers and garlic, stirring for 2 minutes, until garlic is fragrant.
- Add tomatoes, salt, pepper, cumin, paprika, and cayenne, bringing mixture to a simmer. Turn the heat down and simmer for 20 minutes, stirring occasionally until tomatoes have cooked down and formed a sauce.
- Create 6 small holes in the tomato sauce and break each egg into a hole. Put the top on the pan and cook for 6-7 minutes, until egg whites are set and egg yolks are still slightly soft.
- Remove top and with sprinkle feta. Serve with crusty bread.
Notes
If you don't want to use fresh tomatoes, use a 28-ounce can of diced tomatoes. Still follow the directions above for timing.
I like to toast my bread and use it to scoop up the Shakshuka.