Skylar's Shakshuka

Eggs are topped with feta and nestled in a garlicy, cumin-scented tomato sauce. 

December 29, 2019

Ingredients

  • 1 tablespoon butter
  • 1 large onion, thinly sliced
  • 1 large red bell pepper, thinly sliced
  • 4 garlic cloves, minced
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander
  • 1 teaspoon oregano
  • 1/2 teaspoon chili powder
  • 28 ounces whole plum tomatoes
  • salt and pepper
  • 6 large eggs
  • 5 ounces feta, crumbled
  • cilantro

Preparation

1.  Melt butter in a large skillet over medium heat. Add onion and bell pepper. Saute about 5 minutes. Add garlic and spices and cook a little over 1 minute. Pour in tomatoes, breaking them up with a spoon, and season with salt and pepper to taste. Bring to a simmer and cook about 10 minutes.

2.  Gently crack eggs into skillet over tomatoes. Cover and simmer 5 minutes for runnier yolks, or up to 9 minutes for well-done eggs.

3.  Sprinkle with feta and cilantro and serve with hot sauce.

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Ingredients

  • 1 tablespoon butter
  • 1 large onion, thinly sliced
  • 1 large red bell pepper, thinly sliced
  • 4 garlic cloves, minced
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander
  • 1 teaspoon oregano
  • 1/2 teaspoon chili powder
  • 28 ounces whole plum tomatoes
  • salt and pepper
  • 6 large eggs
  • 5 ounces feta, crumbled
  • cilantro
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