Monday, September 5, 2016

Shakshuka with Feta

So today is Labor Day, but we don't have a grill so shakshuka it is!  This recipe is super healthy, super flavorful, and filling.  Now, usually when I make vegetarian meals I douse it in cheese, but this one only used 3/4 cup of reduced-fat feta (of course you can use regular feta, I honestly couldn't reach the regular at the store... the woes of being 5 feet tall).  I actually also bought a rotisserie chicken because I was really worried this wouldn't be filling enough, but it was after I dunked Italian bread in all the juices.  (You can make your own bread too, but I ran out of time.)
As a side note when this comes out of the oven, don't touch the handle it's super hot.  Yikes.  My hand is is a little sore :(

Shakshuka with Feta

Shakshuka with Feta

Ingredients:
2 Tbsp. extra-virgin olive oil
1 large onion, thinly sliced
1 large red bell pepper, thinly sliced
3 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 teaspoon sweet paprika
⅛ teaspoon cayenne, or to taste
1 (28-ounce) can diced tomatoes with juice
¾ teaspoon salt, more as needed
¼ teaspoon black pepper, more as needed
3/4 cup feta cheese
4 large eggs
 Chopped cilantro, for serving
Challah, Italian Bread, or Pita, for serving

Preparation:
Preheat oven to 375.
Heat oil in a large skillet over medium-low heat.
Add onion and red pepper, cook for about 20 minutes, stirring occasionally.
Add garlic, cook for about 1 minute.
Add cumin, paprika, and cayenne.  Cook for about 1 minute, stirring.
Add tomatoes, 3/4 tsp. salt, and 1/4 tsp. black pepper.
Cook for about 10 more minutes, until mixture thickens.
Stir in feta.
Crack eggs over the top of tomatoes and place in oven.
Cook for 7-10 minutes, or until eggs are set.
Take out of oven and sprinkle with cilantro.
Dip some bread in and enjoy!

Recipe adapted from The NY Times