MILWAUKEE -- Want to make your dinner a little bit more "egg-citing?" Well, how does Shakshuka sound? In this week's Dining with Duria, Angelica shows us how to prepare Shakshuka with Feta.
Shakshuka with Feta
Served in a 10' cast iron skillet
- 3 tbsp olive oil
- 1 large onion, halved and thinly sliced
- 1 large red bell pepper, thinly sliced
- 2 jalapeño peppers, seeded and diced
- 3-6 garlic cloves, thinly sliced
- 1bsp ground cumin
- 1 tbsp paprika
- ¼ tsp cayenne pepper, or to taste
- 1 (28 oz.) can whole tomatoes with juices, coarsely chopped (NOTE: can also use can of diced tomatoes or tomato sauce)
- ½ tsp salt, more as needed
- ¼ tsp black pepper, more to taste
- 1 ¼ cups crumbled feta cheese (NOTE: you can sub goat cheese or shredded parmesan or mozzarella)
- 6 large eggs
- Chopped cilantro for serving (NOTE: you can sub basil or parsley)
1. Heat oil in a large skillet over medium-high heat. Add onion and bell pepper and jalapeno. Cook until soft, about 5-10 minutes. Add garlic and cook until tender. Stir in cumin, paprika, cayenne.
2. Pour in tomatoes and season with salt and pepper. Simmer until tomatoes have thickened, about 10 minutes.
3. Lower heat to medium. Make 6 divots in the sauce and gently crack eggs into skillet over tomatoes. Season again with salt & pepper. Cover and cook eggs until whites start to get firm, about 5-10 minutes.
4. Sprinkle with crumbled feta and cilantro and serve hot with bread.