Shakshuka
- Cook
- 27 min
½ medium yellow onion, finely chopped
½ medium red bell pepper, seeded, finely chopped
1 teaspoon kosher salt
2 cloves garlic (1 minced and 1 grated), divided
1 teaspoon ground cumin
¾ teaspoon sweet paprika powder
½ teaspoon dried oregano
¼ teaspoon cayenne pepper
2 tablespoons olive oil
½ 14.5-oz can diced tomatoes, unsalted
2 eggs
¼ cup crumbled feta cheese
2 tablespoons olive oil
Garnish
Cilantro
Extra-virgin olive oil
Chili powder
Challah, pita, or other crusty bread, toasted
Equipment
Glass or Stainless Steel Lid
Add olive oil and minced garlic to the skillet and warm over low heat until fragrant, about 1 minute. Add cumin, paprika, oregano, and cayenne pepper and cook, stirring constantly, about 30 seconds.
Add onion, bell pepper, and salt, and stir to combine. Reduce heat to very low and cover with lid. Cook about 7 minutes until onions are lightly browned, stirring occasionally. Preheat oven to 390ºF (200ºC).
Add tomatoes and grated garlic. Cover and cook, stirring occasionally, about 10 minutes. Uncover and increase heat to low. Simmer to reduce excess liquid, stirring constantly, about 2 minutes.
Make 2 wells in the sauce and crack an egg into each. Bake in oven, uncovered, for 5–7 minutes or until egg whites are set. Remove from oven and sprinkle feta cheese on top. Garnish with cilantro, a drizzle of extra-virgin olive oil, and chili powder. Serve with toasted bread.
Cottage cheese is a tasty substitute for feta.
Adjust grated garlic to taste, as needed.
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