Shakshuka (baked eggs)

We were visiting some friends over the Memorial Day Weekend and I kid you not, our friend Natasha brought her A-game. This Shakshuka (Source: NY Times) is by far one of the yummiest I have eaten and am sooo excited to share it with you. Btw, how Natasha finds time to cook like this always amazes me given that she is busy running Math and Chess classes. Check her out at http://www.101discoveries.com

  • 3 tbsp olive oil
  • 1 large onion, halved and thinly sliced
  • 1 large red bell pepper, seeded and thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 tsp cumin powder
  • 1 tsp paprika
  • Pinch of turmeric powder
  • 1/8 tsp cayenne (or to taste)
  • 1-28 oz can whole plum tomatoes with juices, roughly chopped
  • 3/4 tsp salt (or to taste)
  • 1/4 tsp black pepper (or to taste)
  • 5 oz (1-1/4 cup) feta cheese, crumbled
  • 2 sausages, cooked and chopped (optional)
  • 6 large eggs
  • Cilantro, chopped (for garnish)
  • Hot sauce (optional)
  1. Heat oil in a large skillet over medium-low heat.
  2. Add onion and bell pepper. Cook gently until very soft, about 20 minutes.
  3. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, turmeric powder paprika and cayenne, and cook 1 minute.
  4. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes.
  5. While the sauce is simmering, preheat the oven to 375°F.
  6. Stir in crumbled feta and cooked sausage, if using.
  7. Gently crack eggs into skillet over tomatoes.
  8. Season with salt and pepper.
  9. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. (Note: check at 7 minutes for doneness of eggs, depends on the cookware you are using)
  10. Sprinkle with cilantro and serve with hot sauce.
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