Shakshuka

Ingredients

  • 1 tsp. olive oil
  • 1 medium onion, chopped
  • 1 medium red bell pepper, chopped
  • 3 cloves garlic, chopped
  • 1 tsp. ground cumin
  • 1 tsp. ground sweet paprika
  • 1 dash ground cayenne pepper
  • 1 (28-oz.) can whole tomatoes, coarsely chopped
  • ¼ tsp. sea salt (or Himalayan salt)
  • ¼ tsp. ground black pepper
  • ⅓ cup crumbled goat cheese (or feta cheese)
  • 6 large eggs
  • 2 Tbsp. finely chopped fresh parsley
  • Hot pepper sauce (to taste; optional)

Instructions

  1. Preheat oven to 375° F.
  2. Heat oil in large ovenproof skillet over medium-low heat.
  3. Add onion and bell pepper; cook, stirring frequently, for 10 to 15 minutes, or until very soft.
  4. Add garlic; cook, stirring frequently, for 1 minute.
  5. Add cumin, paprika, and cayenne pepper; cook, stirring frequently, for 1 minute.
  6. Add tomatoes, salt, and pepper; cook, stirring occasionally, for 10 to 12 minutes, or until sauce has slightly thickened.
  7. Add cheese; mix into sauce.
  8. Crack eggs separately into sauce; do not mix. Place skillet in oven. Bake for 6 to 10 minutes, or until eggs are cooked to desired doneness.
  9. Sprinkle with parsley and pepper sauce (if desired); serve immediately.

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