dinner · american
Traditional North African Shakshuka with Feta & Warm Sourdough
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Instructions
1
Set a 10-inch deep skillet with lid over medium heat on the front burner to preheat for 2 minutes.
2
While skillet heats, finely dice yellow onion, core and dice red bell pepper, and thinly slice garlic cloves.
3
Add one tablespoon olive oil to hot skillet, swirling gently until the bottom surface is coated and shimmering.
4
Add diced onion and red bell pepper to skillet, cooking 4 minutes until vegetables soften and begin caramelizing.
5
Add sliced garlic, ground cumin, smoked paprika, crushed red pepper, and salt, stirring 1 minute until fragrant.
6
Pour canned diced tomatoes and black pepper into skillet, stirring thoroughly to combine spices into the tomato sauce.
7
Simmer tomato pepper sauce uncovered over medium heat for 4 minutes until thickened and bubbling vigorously across pan.
8
Use a wooden spoon to create four small indentations or wells in simmering tomato sauce across the skillet.
9
Crack one egg carefully into each well, season tops lightly with remaining salt, and cover skillet with lid.
10
Simmer covered for 5 minutes until egg whites are set completely firm while yolks remain soft and runny.
11
While eggs poach, brush sourdough slices with remaining olive oil and toast in toaster until golden and crusty.
12
Remove skillet lid, scatter crumbled feta cheese and chopped cilantro over sauce, and serve skillet with warm sourdough.
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