Mediterranean Shakshuka

🧂 Ingredients

• 2 tablespoons olive oil

  extra virgin
• 1 cup onion

  thinly sliced
• 1 red bell pepper

  seeded and thinly sliced
• 3 garlic cloves

  thinly sliced
• 1 1/2 teaspoon sweet paprika
• 1 teaspoon ground cumin
• ⅛ teaspoon cayenne

  or to taste
• 1 28-ounce can whole tomatoes

  coarsely chopped
• 5 ounces feta

  crumbled
• 1 teaspoon salt

  more as needed
• pinch of black pepper
• 6 large eggs
• Chopped cilantro and scallions

  for serving
• Hot sauce

  for serving

Instructions

• 1 Preheat oven to 375 degrees.
• 2 Heat oil in a large, oven proof skillet over medium heat. Add onion and bell
  pepper, and sauté until they're soft.
• 3 Add garlic, paprika, cumin, and cayenne and cook 1 to 2 minutes.
• 4 Pour in the whole tomatoes and their juices, season with salt and pepper; and
  bring to a simmer, breaking up the tomatoes with the back of a spoon while they
  cook. Saute until the tomatoes have thickend. Then, stir in the feta.
• 5 Make wells in the tomatoes and vegetables and gently crack eggs into the wells.
  Transfer to the oven and bake until the eggs are cooked to desired doneness,
  about 7 to 10 minutes.
• 6 Sprinkle with fresh cilantro and scallions. Serve with hot sauce is desired.

Nutrition Info