Shakshuka With Feta

Nutrition Notes

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 large red bell pepper, seeded and thinly sliced
• 1 large onion, halved and thinly sliced
• 5 ounces feta, crumbled (about 1 1/4 cups)
• 6 large eggs
• 1/8 teaspoon ground cayenne, or to taste
• 1 teaspoon sweet paprika
• 3/4 teaspoon kosher salt, plus more as needed
• 1/4 teaspoon black pepper, plus more as needed
• Hot sauce, for serving
• Chopped cilantro, for serving
• 1 teaspoon ground cumin
• 3 garlic cloves, thinly sliced
• 1 (28-ounce) can whole plum tomatoes with their juices, coarsely chopped

Preparation

1. 1

   Step 1

   Heat oven to 375 degrees. Heat oil in a large skillet over medium-low. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 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 10 minutes. Taste and add more salt and pepper if needed. Stir in crumbled feta.
2. 2

   Step 2

   Gently crack eggs into skillet over tomatoes. Season eggs 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.

3. Bon appetit!