Tomato + Feta Shakshuka Recipe

Instructions

1. 1

   Prepare the Sauce

   Heat olive oil in a large oven-safe skillet over medium heat. Add diced onion and sauté for 5-7 minutes until translucent.

2. 2

   Add Vegetables

   Stir in minced garlic, diced red bell pepper, and chopped jalapeño. Cook for another 3-4 minutes until the peppers soften.

3. 3

   Build the Base

   Add canned diced tomatoes, smoked paprika, cumin, salt, and black pepper to the skillet. Stir well to combine.

4. 4

   Simmer the Sauce

   Allow the sauce to simmer on medium-low heat for 10-15 minutes, stirring occasionally, until slightly thickened.

5. 5

   Add Cheese and Olives

   Fold in the crumbled feta cheese and black olives, reserving some for topping. Mix until the cheese is slightly melted.

6. 6

   Create Egg Wells

   Using a spoon, make four wells in the sauce and crack an egg into each well gently.

7. 7

   Bake

   Transfer the skillet to a preheated oven at 400°F (200°C) and bake for 12-15 minutes, or until the eggs are set to your liking.

8. 8

   Garnish

   Remove from the oven and garnish with the reserved feta, olives, and chopped cilantro.