Shakshuka

Traditional Israeli breakfast that originated in North Africa. Now…super trendy In the U.S. Shakshuka is a great reminder how food can define a culture but also create connection and build understanding.

Shakshuka consists of beautifully poached eggs in a richly seasoned tomato sauce that is just plain good. The fact that this dish couldn’t be easier, takes up one skillet, and looks glamorous…well that’s just bonus.

Ingredients:

• 2 T Olive oil

• 1 yellow onion, thinly sliced

• 1 red bell pepper, thinly sliced

• 3 garlic cloves, minced

• 1 t ground coriander

• 1 t paprika (I prefer smoked, but not necessary)

• 3/4 t ground cumin

• dash of cayenne (to taste based on heat preferences, this one is family friendly)

• 1 28 oz. can of whole tomatoes, rough chop them

• 1/2 t salt

• 1/2 t pepper

• 5 oz. crumbled feta, if desired a bit more to crumble over top to serve

• 6-8 large eggs

• fresh herbs (parsley, cilantro, dill, chives all work!)

Directions:

• Pre-heat oven to 375 degrees

• In a 10 inch skillet (I use cast iron, shocking I know), heat olive oil over medium low heat.

• Add the sliced onion and sliced red bell pepper and soften, stirring occasionally, 15-20 mins. Do not let anything caramelize!

• Add, 3 minced garlic cloves, the spices (coriander through cayenne), stir. Cook 1-2 mins.

• Add the can of roughly chopped whole tomatoes, season with salt and pepper. Stir and continue to cook, 8-10 mins to allow all that flavor to infuse the sauce.

• Stir in crumbled feta.

• Make divots with back of wooden spoon for each egg. Crack egg into each divot.

• Season each egg with a bit of salt and pepper.

• Carefully move skillet to pre-heated oven. Bake for 7-10 mins. or until eggs are set.

When finished: top with fresh chopped parsley, cilantro, chives, and/or dill. A bit of crumbled feta. Serve with warm pita or challah. Enjoy.