Shakshuka

Image coming soon!


Original Source

https://cooking.nytimes.com/recipes/1014721-shakshuka-with-feta

Ingredients

  • 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
  • 1 teaspoon ground cayenne, or to taste
  • 1 (28-ounce) can whole plum tomatoes with their juices, coarsely chopped
  • 1 teaspoon kosher salt, plus more as needed
  • 1 teaspoon black pepper, plus more as needed
  • 6 large eggs (or as many per serving)
  • Chopped cilantro or basil, for serving

Instructions

  1. Heat oil in a medium pot over medium-low.
  2. Add onion and bell pepper. Cook gently until very soft, about 20 minutes, stirring occasionally.
  3. Add garlic and cook until tender, 1 to 2 minutes.
  4. Stir in cumin, paprika and cayenne, and cook 1 minute.
  5. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Taste and add more salt and pepper if needed.
  6. Gently crack eggs into pot over tomatoes. Season eggs with salt and pepper. Cover pot until eggs are cooked to desired doneness. Sprinkle with cilantro or basil and serve.