Posted on by rsung

Shakshuka

Time: 10min prep / 35min cook
Servings: 3-6
Rating: 4.5/5

Recipe by Melissa Clark from the New York Times:  https://cooking.nytimes.com/recipes/1014721-shakshuka-with-feta

INGREDIENTS

  • olive oil
  • 1 onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp cayenne
  • 28oz can whole plum tomatoes
  • Salt and pepper to taste
  • 5 oz feta cheese, crumbled
  • 6 eggs
  • 1/2 bunch cilantro, chopped
  • Avocado, sliced
  • Bread, thickly sliced

INSTRUCTIONS

  1. In a large pan, heat olive oil. Saute onion and red bell pepper over medium heat for 20min.
  2. Add in garlic, cumin, paprika, and cayenne. Cook for another 5min. 
  3. Pour in tomatoes and coarsely chop with the spatula. Season with salt and pepper. Simmer for 10min or until sauce has thickened.
  4. Stir in feta. Crack all eggs into the sauce. Cover pan and cook for 5-8min.
  5. Garnish with cilantro and avocado. Serve with thickly sliced bread.   

Thoughts
Simple to whip together and delicious.