Shakshuka with Feta recipe
Shakshuka is a Middle Eastern breakfast dish and I have yet to meet someone who doesn't like it. I make this for me and my husband for weekend brunches, but you can also make a double batch and use a 9X13 baking pan and feed a crowd. Shakshuka is really defined by the eggs on top so you can't really skip them, but you can easily leave out the feta if you are dairy-free or use chopped kalamata olives instead if you like that salty, briny bite. You can easily have this for dinner too--just include a piece of whole grain pita or sourdough to sop up that spicy sauce.
1 tablespoon extra virgin olive oil
1 onion, finely chopped
1 red bell pepper, finely chopped
3 garlic cloves, minced
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon red chile flake
1 28-ounce can crushed tomatoes
1 cup crumbled goat or sheep's milk feta
Parsley or cilantro to garnish
Salt and pepper to taste
1. Heat olive oil in a large high-side skillet. Add onion, bell pepper, garlic and a generous sprinkle of salt. Cook for 5-7 minutes until veggies have softened.
2. Add paprika, cumin, turmeric, red chile flake, and crushed tomatoes. Simmer for 10 minutes to let flavors blend. Preheat Broiler on high.
3. Stir feta into tomato sauce and pour into an 8x8 metal or cast iron baking dish. Make 4 divots into the sauce with the back of a spoon and crack an egg into each. Broil for 12 minutes or until eggs are at desired level of doneness. Garnish with parsley, cilantro, or extra feta.