Shakshuka With Feta Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, seeded and thinly sliced
1 hot pepper of your choosing (Serrano can be nice)
3 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 teaspoon sweet paprika
⅛ teaspoon ground cayenne, or to taste (minimum. add more. do it)
1 (28-ounce) can whole plum tomatoes with their juices, coarsely chopped
¾ teaspoon kosher salt, plus more as needed
¼ teaspoon black pepper, plus more as needed
5 ounces feta, crumbled (about 1 1/4 cups)
6 large eggs
Chopped cilantro, for serving
Hot sauce, for serving
Grilled bread, for dipping
** Parag can also grill a whole potato if he wants (he seems to like that) and eat it on the side
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Directions: |
Directions:1.
Shamelessly steal this recipe from the NYT, and then lightly sprinkle some mocking of Parag
2.
Heat oven to 375 degrees. Heat oil in a large skillet over medium-low. Add onion and bell pepper (AND hot pepper -- leave those seeds in). 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 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Taste and add more salt and pepper if needed. Stir in crumbled feta.
3.
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. |
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Number Of
Servings: |
Number Of
Servings:4 to 6 |
Preparation
Time: |
Preparation
Time:50 minutes |
Personal
Notes: |
Personal
Notes: The great thing about shakshuka is that its a good excuse to eat a lot of delicious bread, so buy accordingly.
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