Shakshuka with Feta Cheese
3 tablespoons of “Spice It Up – House” extra-virgin olive oil
1 large Onion, halved and thinly sliced
1 large Red Bell Pepper, seeded and thinly sliced
4 Garlic cloves thinly sliced
1 teaspoon of Cumin
1 teaspoon Hungarian Paprika
1 teaspoon Aleppo Pepper
1/8 teaspoon Cayenne Pepper
1 (28 ounce) can whole plum tomatoes with juices, coarsely chopped
¾ teaspoon Sel Gris sea salt (more as needed)
¼ fresh ground Whole Peppercorn Blend (more as needed)
6 ounces feta cheese, crumbled (about 1 ¼ cups)
6 large, fresh local Eggs
Chopped fresh Cilantro (for serving)
Hot Sauce (for serving)
- Heat oven to 375 degrees.
- Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika, Aleppo Pepper and cayenne, and cook 1 minute. Pour in tomatoes and season with ¾ teaspoon salt and ¼ teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta.
- Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are set to your liking (7 to 10 minutes) Sprinkle with cilantro and serve with hot sauce.
Serves 4 to 6