Shakshuka

• Vegetarian
• Gluten free

• Produce

  • 1 Cilantro
  • 3 Garlic cloves
  • 1 Onion, large
  • 1 (28 oz can Plum tomatoes, whole
  • 1 Red bell pepper, large

• Refrigerated

  • 6 Eggs, large

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/8 tsp Cayenne
  • 1 tsp Paprika, sweet
  • 3/4 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Dairy

  • 5 oz Feta cheese

Found on salu-salo.com

Description

Ingredients

• 3 tbsp 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 tsp ground cumin
• 1 tsp sweet paprika
• ⅛ tsp cayenne, or to taste
• 1 (28 oz) can whole plum tomatoes, coarsely chopped
• ¾ tsp salt, more as needed
• ¼ tsp black pepper, more as needed
• 5 oz feta cheese, crumbled (about 1¼ cups)
• 6 large eggs
• Chopped cilantro, for serving

Directions

• Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently, stirring occasionally, until very soft, about 15 minutes.
• Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne and cook for 1 minute.
• Add tomatoes (with juices) and season with ¾ teaspoon salt and ¼ teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta.
• Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper. Cover and let simmer until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro.