Shakshuka

I love shakshuka! The Mediterranean flavors make this such a satisfying dish with a little heat. This recipe is inspired by a recipe I found on New York Times Cooking. This is definitely a meal that I would have for breakfast, lunch or dinner and the presentation is beautiful for entertaining.

Ingredients

- 3 Tablespoons extra virgin olive oil

- 1 large white onion halved and sliced thinly

- 1 red bell pepper sliced thinly

- 3 cloves of garlic sliced thinly

- 1.5 teaspoons of smoke paprika

- 1/8 teaspoon of cayenne pepper (or more if you want the dish to be more spicy)

- Salt and pepper to taste

- 3 beefsteak tomatoes sliced in half

- 1/2 cup of marinara sauce

- 1/3 cup of feta crumbles

- 4 large eggs

- Parsley to garnish

- Toasted bread (optional)

Instructions

1. Heat oil in large sauté pan on medium-low heat.

2. Add onion and red bell pepper and put heat on low. Cook for 20 minutes stirring occasionally.

3. Preheat oven to 375 degrees Fahrenheit while onion and peppers are cooking.

4. After 20 minutes of cooking the onions and peppers, stir in garlic, paprika, and cayenne pepper and cook for 2 minutes.

5. Add marinara sauce and tomatoes and cook for 12 minutes or until the tomatoes are soft. Flip tomatoes half way.

6. Break down the tomatoes with wooden spoon and then stir in feta crumbles.

7. Make 4 small pockets in the tomato mixture and gently add each cracked egg. Tip: Crack the egg in a small bowl first and then pour into the pan.

8. Season eggs with salt and pepper.

9. Put pan in oven and bake for 10-13 minutes based on desired yolk consistency.

10. Remove pan from oven and garnish with fresh parsley. Serve with toasted bread.