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Shakshuka with Feta: Difference between revisions
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(Created page with "=Summary= 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 serve...") |
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=Ingredients= | =Ingredients= | ||
3 tablespoons extra-virgin olive oil | * 3 tablespoons extra-virgin olive oil | ||
1 large onion, halved and thinly sliced | * 1 large onion, halved and thinly sliced | ||
1 large red bell pepper, seeded and thinly sliced | * 1 large red bell pepper, seeded and thinly sliced | ||
3 garlic cloves, thinly sliced | * 3 garlic cloves, thinly sliced | ||
1 teaspoon ground cumin | * 1 teaspoon ground cumin | ||
1 teaspoon sweet paprika | * 1 teaspoon sweet paprika | ||
⅛ teaspoon ground cayenne, or to taste | * ⅛ teaspoon ground cayenne, or to taste | ||
1 (28-ounce) can whole plum tomatoes with their juices, coarsely chopped | * 1 (28-ounce) can whole plum tomatoes with their juices, coarsely chopped | ||
¾ teaspoon kosher salt, plus more as needed | * ¾ teaspoon kosher salt, plus more as needed | ||
¼ teaspoon black pepper, plus more as needed | * ¼ teaspoon black pepper, plus more as needed | ||
5 ounces feta, crumbled (about 1 1/4 cups) | * 5 ounces feta, crumbled (about 1 1/4 cups) | ||
6 large eggs | * 6 large eggs | ||
Chopped cilantro, for serving | * Chopped cilantro, for serving | ||
Hot sauce, for serving | * Hot sauce, for serving | ||
=Method= | =Method= | ||