Shakshouka w/ Feta
Adapted from Umami Girl
¼ c. olive oil
1 large white onion, diced
1 red bell pepper, diced
1 tsp. salt, divided
Freshly ground black pepper
8 cloves garlic, chopped
1 tsp. cumin seed
1 ½ tsp. paprika
¼ tsp. red pepper flakes
1 28oz. can diced tomatoes
3 oz. feta cheese, crumbled
¼ c. chopped flat-leaf parsley
Crusty bread or pita for serving
Heat 12” frying pan with tall sides and a lid over medium heat and add oil.
Add onion and red bell pepper along with a pinch of the salt and a pinch of black pepper and cook, stirring occasionally for 5 minutes until tender.
Add garlic, cumin seed, paprika, and pepper flakes and cook for 2 minutes more, stirring frequently.
Add tomatoes and remaining salt and simmer until slightly thickened, about 15 minutes, then stir in feta.
Reduce heat to medium-low and working one at a time, make a small well with a spoon for each egg and crack eggs into the little wells.
Cover and simmer for 10 – 15 minutes until egg whites are set, then remove from hear and sprinkle with parsley and a bit more black pepper.
Jeremy thought this was phenomenal, bringing wonderful middle eastern northern African spices to a great breakfast that’s filled with fresh veggies and aromatics. Jen thought it was a little less stellar and was not a fan of the cumin seed, but did make an interesting recommendation of removing the cumin, swapping the feta for cheddar, and cutting the tomatoes in half and adding another vegetable, such as zucchini, for the remaining volume of tomato. The kids refused to try it, assumedly because it was something that they really weren’t familiar with. If you are a fan of north African or middle eastern cuisine, this is a must-try and is super easy to make!