Shakshuka

A one skillet dish of eggs poached in a spicy sauce of tomatoes and peppers and served with crusty bread for sopping up the delicious sauce and dipping into the soft egg yolk.

Servings 4 to 6

Author Rosalie D'Amico

Ingredients

2 tablespoons olive oil
½ large yellow onion peeled and diced
½ red bell pepper diced
½ Poblano pepper diced
¼ teaspoon salt
3 cloves garlic minced
½ teaspoon coriander or cumin
½ teaspoon Pimenton (I like Pimenton Piccante to add a little spiciness)
1 can (14 ounces) fire roasted tomatoes with chilies (I recommend Muir Glenn)
1 cup Mezzetta Spicy Marinara or tomato sauce
1 cup water
2 tablespoons chopped fresh cilantro or Italian parsley plus additional for garnish
1 tablespoon finely chopped fresh mint
4-6 eggs
½ cup crumbled feta cheese

Instructions

Heat the olive oil in a large skillet. Add the onion, peppers, and salt. Cook until the onions are soft, about 5 minutes.
Add the garlic and spices and continue cooking for 1 to 2 minutes.
Pour in the tomatoes, tomato sauce and water. Bring to a boil, reduce heat to a simmer and cook for about 15 minutes.
Using the back of a spoon, make indentations in the sauce and crack an egg into each one. Spoon a bit of sauce over each egg white, being careful not to cover or disturb the egg yolks.
Cover the pan and cook over low heat for 5-8 minutes until the whites are set but yolks are soft. When eggs are almost cooked to your liking, sprinkle the feta cheese around the eggs.
Garnish with chopped cilantro or parsley.