2019 i'm going to try and blog on a more consistent basis. that being said i've made this dish three times since Christmas morning and have yet to post the recipe. someone start holding me accountable. so far this resolution thing is kicking my ass.
in any event, this is our new go to weekend breakfast, the kids love it, the husband loves it, and i'm smitten too!
shakshuka, is a middle eastern classic, that is essentially poached eggs in a spiced tomato sauce that goes from stove top to oven and is oh so delicious. served along side some toasted sourdough and breakfast is served.
3 tablespoons olive oil
1 large onion, diced
1 large red bell pepper
1/2 jalapeno, ribs & seeds removed, minced
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
1 (28-ounce) can whole tomatoes w/ juice, crushed by hand
1/2 teaspoon salt
1/4 teaspoon pepper
pinch of red pepper flakes
1/2 cup feta cheese, crumbled
6 large eggs
heat olive oil in a large cast iron skillet over medium-high heat. add onion, bell pepper, jalapeño pepper and cook, stirring occasionally until tender approximately 10 minutes. add in garlic, cumin, paprika, cayenne pepper, & red pepper flakes. cook stirring, until garlic is softened, 30 seconds to 1 minute.
preheat oven to 375F.
stir in crushed tomatoes and juices. reduce heat and simmer for 15-20 minutes until sauce thickens a little bit. season with salt and pepper.
sprinkle in feta cheese.
using the back of a spoon make 6 wells in the sauce. crack an egg into each well. using a rubber spatula, run the back edge through the egg whites (this helps them cook faster.)
transfer skillet to oven and bake until egg whites are just set 13-16 minutes. finish with salt and pepper. top with cilantro. serve with toasted sourdough bread.
top with hot sauce if desired.