Shakshuka with Feta for Breakfast or Dinner

Shakshuka with Feta

This is a meal that can be put together from ingredients usually sitting in your refrigerator and pantry: eggs, a red pepper, garlic, a can of tomatoes, feta or goat cheese, dried spices and fresh herbs (cilantro is used here). I like serving this with a side of sliced ripe avocado. For a little treat and crunch, add a side of tortilla chips. Another vegetarian friendly meal that is filling and deeply satisfying. Yet again, another tweaked recipe from cooking.nytimes.

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 smoky paprika

1/8 teaspoon ground cayenne, or to taste

1 (28-ounce) can whole plum tomatoes with their juices, coarsely chopped (prefer fire-roasted)

3/4 teaspoon kosher salt, plus more as needed

1/4 teaspoon black pepper, plus more as needed

5 ounces feta, crumbled (or crumbled goat)

6 large eggs

Chopped cilantro, for serving

Hot sauce, for serving (Siracha a must)

Directions:

Heat oven to 375 degrees. Heat oil in a large skillet over medium-low. Add onion and bell pepper. Cook gently until very soft, about 10 minutes. Add garlic and cook until tender, 1 to 2 minutes more. Stir in cumin, smoky 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. Taste and add more salt and pepper if needed. Remove from stove.

Spinkle in crumbled feta. Create 6 depressions in the tomato sauce, one for each egg. Gently crack eggs into each. Season eggs 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.