Israeli Shakshuka with a Twist

local_grocery_store Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 can crushed tomatoes, 28 oz
• 1 tsp salt
• 1/4 tsp black pepper
• 4 eggs
• 1/2 cup feta cheese, crumbled
• 1/4 cup cilantro, chopped

restaurant_menu Method

1. 1.Preheat oven to 375°F.
2. 2.Heat olive oil in a large cast iron skillet over medium heat. Add onion and red bell pepper and sauté for 5 minutes, until softened.
3. 3.Add garlic, cumin, and smoked paprika and cook for 1 minute more.
4. 4.Add crushed tomatoes, salt, and black pepper and bring to a simmer. Cook for 10 minutes, stirring occasionally.
5. 5.Using a spoon, create four wells in the tomato sauce. Crack an egg into each well.
6. 6.Transfer skillet to oven and bake for 10-12 minutes, until eggs are cooked to your liking.
7. 7.Sprinkle feta and cilantro over the top of the Shakshuka.
8. 8.Serve hot and enjoy!

lightbulb_outline Tips

• chevron_rightIf you don't have a cast iron skillet, you can use any oven-safe skillet.
• chevron_rightFeel free to add your favorite veggies to the Shakshuka. It's a great way to use up leftovers!