YumYuminMAHTum Food Blog
The Delicious Breakfast Lunch and Dinner: SHAKSHUKA
ALRIGHT. Everyone if you haven't tried this delicious Middle Eastern Dish, it's a shame.
You are seriously depriving yourself of a world of deliciousness. Now, this dish literally
caters to college kids and their laziness. You simply throw all the ingredients in a pan,
crack in some eggs, and call it a day. You can thank me later y'all.
- 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
- One Eighth teaspoon cayenne, or to taste
- 1 (28 ounce) can whole plum tomatoes with juices, coarsely chopped
- Three Fourths teaspoon salt, more as needed
- One Fourth teaspoon black pepper, more as needed
- 5 ounces feta cheese, crumbled (about 1 1/4 cups)
- 6 large eggs
- Chopped 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 gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 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 just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.
Click on this link to for the NYTimes recipe for Shakshuka. It also contains a helpful video.
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