Shakshuka with a lot of Feta

  • 3 tablespoons olive oil
  • 1 cup onion, thinly sliced
  • 2-3 cups red or other ripe colored bell/sweet pepper, seeded and thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ground cayenne, to taste
  • 1 (28-ounce) can whole plum tomatoes with their juices, coarsely chopped OR use fresh tomatoes, chopped
  • salt and pepper, to taste
  • 5-8 ounces feta, crumbled
  • 6-8 large eggs
  • cilantro, optional

Saute onion and pepper in skillet untiil very soft, about 20 minutes. Add garlic and cook 1 to 2 minutes.  Add spices, stir and cook 1 minute. Add tomatoes and salt and pepper.  Simmer until tomatoes have thickened, about 10 minutes.  Gently fold in crumbled feta.

Gently crack eggs into skillet over tomatoes.  Transfer skillet to a 375 degree oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve.