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Shakshuka with Feta

Nope, I will not whine about homeschooling, I will not whine about homeschooling, I will not… Ughghgh, I hate it so much. 😩 But I’m trying my bestest and I will not let it crush my spirit and I shall prevail and we will be all the stronger for it! I just don’t know whether my kids will be any smarter. 😂

But let’s talk food now. The time it took me to prepare @melissaclarke’s Shakshuka with Feta, 30 minutes active cooking time plus about 10 minutes in the oven, was the calmest and most mindful part of my day and I relished every minute! Shakshuka (eggs poached in a spicy tomato sauce) is one of those pantry staple dishes that come together so deliciously and that can also be adapted wonderfully depending on what you have at your fingertips. Substitute preserved fire roasted peppers or even zucchini for the fresh bell pepper if you don’t have that, use ricotta plus some extra salt instead of feta (super easy to make yourself, will show you soon!), throw in some fresh tomatoes if you have some that are about to say bye-bye.

I made the whole recipe for the sauce, but only put in three eggs. We’ll have the leftovers for lunch tomorrow and I’ll reheat the sauce and add in fresh eggs then. Breakfast, lunch and dinner, it’s always Shakshuka time!

xoxo Donata


Ingredients

Serves 6


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

⅛ teaspoon ground cayenne, or to taste

1 (28-ounce, 800 g) can whole plum tomatoes with their juices, coarsely chopped

¾ teaspoon kosher salt, plus more as needed

¼ teaspoon black pepper, plus more as needed

5 ounces (200 g) feta, crumbled (about 1 1/4 cups)

6 large eggs

Chopped cilantro, for serving

Hot sauce, for serving

Instructions


  1. Heat oven to 375 F (190 C). Heat oil in a large skillet over medium-low. Add onion and bell pepper. Cook gently until very soft, about 20 minutes.

  2. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute.

  3. 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. Stir in crumbled feta.

  4. Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. (I found with my oven it was closer to 12 minutes, but that also depends on how runny you like your eggs.)

  5. Sprinkle with cilantro and serve with hot sauce.

Recipe by Melissa Clark, New York Times Cooking,

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