Shakshuka with Feta and Parsley

Name: Shakshuka with Feta and Parsley
Prep time: 40 min
Total time: 40 min
Yield: 4 - 6 serving(s)
Ingredients: 2 tbsp. olive oil; 1 tbsp. clarified butter; 1 medium onion, chopped; 1 red bell pepper, seeded, and finely chopped; 2 garlic cloves, thinly sliced; 1 tsp. ground cumin; 1 tsp. sweet paprika; 1/2 tsp. smoked paprika; 1/4 tsp. cayenne pepper; 1/4 tsp. dried oregano; 1 (28-ounce) can whole tomatoes, broken up with the back of a spoon; salt; freshly cracked black pepper; 1 c. crumbled feta cheese; 6 large eggs; 1/4 c. coarsely chopped parsley, for garnish; 4 warm pita breads, cut into wedges, for serving

By Joy WilsonPublished: Apr 11, 2017

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dish, food, cuisine, ingredient, fried egg, produce, huevos rancheros, meal, breakfast, poached egg,

Jon Melendez

Yields:

4 - 6 serving(s)

Prep Time:

40 mins

Total Time:

40 mins

Shakshuka is easily my favorite egg recipe I discovered in brunch-bingeing my way (for research, of course) through the last year. I found it after wandering into an Israeli coffee shop in Philadelphia, having just attended a Quaker meeting for Easter. It was an eclectic day, to say the least. In the café were crowded tables of happy diners, enjoying sizzling skillets of spiced tomato and poached egg. Incredible for the smell alone, the taste is just as spicy and rich. A crusty piece of bread is a must for sopping up the sauce. —Joy Wilson of Joy the Baker

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Ingredients

2 Tbsp. olive oil
1 Tbsp. clarified butter
1 medium onion, chopped
1 red bell pepper, seeded, and finely chopped
2 garlic cloves, thinly sliced
1 tsp. ground cumin
1 tsp. sweet paprika
1/2 tsp. smoked paprika
1/4 tsp. cayenne pepper
1/4 tsp. dried oregano
1 (28-ounce) can whole tomatoes, broken up with the back of a spoon
salt
freshly cracked black pepper
1 cup crumbled feta cheese
6 large eggs
1/4 cup coarsely chopped parsley, for garnish
4 warm pita breads, cut into wedges, for serving

Directions

1. Step 1Place a rack in the center of the oven and preheat the oven to 375ºF.
2. Step 2In a 10-inch oven-safe skillet set over medium heat, heat the oil and butter until the butter melts. Add the onions and bell pepper and cook for 10 to 12 minutes, stirring, until the vegetables are very soft. Stir in the garlic and cook for another 2 minutes. Add the cumin, sweet paprika, smoked paprika, cayenne pepper, and oregano and stir well.
3. Step 3Add the tomatoes and use the back of a spoon to break up the tomatoes. Stir in the salt and pepper and simmer gently for 8 to 10 minutes, until the sauce is bubbling and slightly thickened. Remove the pan from the heat. Add ½ cup of the feta and stir. Crack the eggs into the tomato mixture and use the spoon to gently nestle the eggs in the sauce. Season the eggs with salt and pepper.
4. Step 4Bake for 10 minutes, until the egg whites are set. Let cool for 5 minutes. Sprinkle with parsley and the remaining ½ cup feta. Serve warm with the pita bread.