Shakshuka With Feta

[Celerity]

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

https://archive.ph/auIeB



Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side. (It also makes excellent brunch or lunch food.) It’s a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne. First you make that sauce, which comes together fairly quickly on top of the stove, then you gently crack each of the eggs into the pan, nestling them into the sauce. The pan is moved into the oven to finish. Shakshuka originated in North Africa, and like many great dishes there are as many versions as there are cooks who have embraced it. This one strays from more traditional renditions by adding crumbled feta cheese, which softens into creamy nuggets in the oven’s heat.

Featured in: A Rich Egg Dish That Satisfies

Ingredients

Yield: 4 to 6 servings

3 tablespoons 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 teaspoon ground cumin

1 teaspoon sweet paprika

⅛ teaspoon ground cayenne, or to taste

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 ¼ cups)

6 large eggs

Chopped cilantro, for serving

Hot sauce, for serving

[viva la]

1. This is one of the best meals.

Very healthy and tasty. I add spinach for extra nutrition.

[biophile]

2. That looks delicious and now I'm not hungry for my ravioli dinner 😏

I want shakshuka now! ☺️

ETA: the feta sounds brilliant!