SHAKSHUKA Ingredients: 1 red pepper sliced 3 garlic cloves sliced 3 tablespoons olive oil 1 teaspoon cumin 1 teaspoon paprika 1 sweet/yellow onion halved and sliced 1/8 teaspoon cayenne (less if spice adverse) a pinch of black pepper (or to taste) ¾ teaspoon kosher salt 1-28 ounce can tomatoes- whole or diced (if whole, dice before adding) 1 cup crumbled feta cheese Eggs (the number depends on how many people you want to serve) Optional: chopped cilantro for the top 1 Pan that can transfer from the stove to the oven (I suggest a cast iron but any other oven-safe pan works as well) Instructions: Preheat oven to 375 degrees. Put pan on stove and heat to medium. Add 3 tablespoons olive oil. Let oil heat for about one minute and then add sliced onions and peppers. Allow onions and peppers to cook for 10-15 minutes or until soft, stirring occasionally. If onions and peppers begin to burn, lower heat. Add sliced garlic and mix. Add cumin, paprika, and cayenne and stir. Add diced tomatoes, salt and pepper. Mix thoroughly. Allow tomatoes to simmer for 10 minutes (no mixing!) in order to thicken. After 10 minutes, taste and season further if necessary. Add feta and mix (feta should help absorb remaining “watery” areas and thicken tomatoes further). Crack eggs gently into pan (they should be evenly spaced throughout). Transfer pan into oven. Cook for 5 minutes and then check. The dish is done when the eggs set (should not be too jiggly, but still soft and runny). Garnish with cilantro if desired. Enjoy with pita (any bread/rice also works great).
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