SHAKSHUKA

Shakshuka, 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.

 
Ingredients:

*2 tablespoons extra-virgin olive oil
*1 onion, halved and thinly sliced
*1 large red bell pepper, seeded and thinly sliced
*1 garlic clove, thinly sliced
*1/2 teaspoon ground cumin
*1/2 teaspoon sweet paprika
*⅛ teaspoon cayenne, or to taste
*1/2 can whole plum tomatoes with juices, coarsely chopped
*¾ teaspoon salt, more as needed
*¼ teaspoon black pepper, more as needed
*1 cup feta cheese, crumbled
*2-4 eggs
*Chopped cilantro, for serving

 
Directions:

 
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 fresh crusty bread.