I love a dish that uses pantry ingredients, and Shakshuka is a great breakfast dish that does so. It serves 4-6 people, and with hot naan and hot tea, this was so good!
3 Tbsp. olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, seeded and diced
3 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 teaspoon sweet paprika
⅛ teaspoon ground cayenne, or to taste
1 large or two small cans fire roasted diced tomatoes, with juices (can sub out 1 smaller can for Ro-tel if you like things spicy)
1 tsp kosher salt, to taste
¼ tsp black pepper, to taste
5 ounces feta, crumbled (about 1 1/4 cups)
4-6 large eggs
Chopped cilantro, for serving (use more than shown in the photo – I was almost out!)
Hot sauce, for serving
Heat oil in a large skillet over medium-low. Add onion and bell pepper. Cook gently until very soft, about 20 minutes, stirring from time to time.
Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute.
Heat oven to 375 degrees.
Pour in tomatoes and season with 1 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Taste and add more salt and pepper if needed.
Stir in crumbled feta. Using a larger spoon, create one little “crater” for each egg, and gently crack the eggs into them. Season eggs with a little more salt and pepper.
Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Check the whites to be sure they are cooked. (Unless you like uncooked egg whites, but ugh – not me!) IF you really like your yolks cooked, let it cook a little longer.
Sprinkle with cilantro and serve with hot sauce and warm naan, pita bread or whole wheat tortillas.