Shakshuka

Based on https://cooking.nytimes.com/recipes/1014721-shakshuka-with-feta

Personal rating:

Ingredients

• 3 tbsp extra-virgin olive oil
• 1 large onion, halved and thinly sliced
• 1 large red bell pepper, seeded and thinly sliced
• 3 garlic cloves, thinly sliced
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1/8 tsp ground cayenne, or to taste
• 1 (28-oz) can whole plum tomatoes with their juices, coarsely chopped
• 3/4 tsp kosher salt, plus more as needed
• 1/4 tsp black pepper, plus more as needed
• 5 oz feta, crumbled (about 1.25 cups)
• 6 large eggs
• Chopped cilantro, for serving
• Hot sauce, for serving

Recipe

• Heat oven to 375F
• Heat oil in a large skillet over medium-low. Add onion and bell pepper. Cook gently until very soft, about 20 minutes
• Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute
• Pour in tomatoes and season with 3/4 tsp salt and 1/4 tsp pepper; simmer until tomatoes have thickened, about 10 minutes
• Taste and add more salt and pepper if needed
• Stir in crumbled feta
• Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper
• Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce