Shakshuka
This lovely Mediterranean dish is a family favorite. Spicy, creamy and full of flavor it's a perfect breakfast lunch or dinner. You'll want to add this vibrant vegetarian dish to your table.
Servings 4 people
Ingredients
- 1 large red pepper thinly sliced
- 1 large Onion thinly sliced
- 3 cloves garlic minced
- 2 tablespoons avocado oil or olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 28 oz can diced tomatoes
- 6 large eggs
- 2 ounces Feta Cheese crumbled
- 1/4 cup fresh cilantro
Instructions
- Prep the peppers, onions, garlic and spices
- Heat the 2 tablespoons of oil in a cast iron, or other large sauté pan. I love my Lodge cast iron pan - it's an inexpensive work horse in any kitchen
- Add the sliced peppers and onions to the hot pan
- Sauté the peppers and onions over medium heat until they are soft - about 20 minutes
- Add the 3 cloves of minced garlic and cook for 30 seconds
- Add the spice mix and cook for a minute or two - just until the spices begin to smell toasted
- Add the can of tomatoes, bring to a boil, reduce the heat and simmer until hot and the liquid has reduced a bit - about 10 minutes
- Sprinkle the 2 ounces of crumbled feta cheese on the simmering tomatoes Cook for a couple of minutes until the mixture is really hot
- Pick the leaves off the fresh cilantro
- Crack the eggs on top of the simmering tomato mixture
- Cover the pan and let the eggs cook until they are poached - 4-5 minutes depending on how runny you like your eggs. I found 5 minutes to be perfect
- Sprinkle half of the cilantro leaves on top of the shakshuka
- Serve for breakfast, lunch or dinner with a piece of toasted baguette (gluten free for me!) and hot sauce, if you like
Notes
This recipe is adapted from a NYT Cooking recipe