Shakshuka

By LRay

Better Homes and Gardens, September 2016, page 77.

This skillet dish is easy to customize. Change out spices or throw in whatever chopped vegetables you have on hand.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped (1 cup)
• 1 large red sweet pepper, seeded and chopped
• 1 jalapeno chile pepper, stemmed, seeded, and chopped
• 3 cloves garlic, sliced
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1 teaspoon ground turmeric
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 28 ounce can whole plum tomatoes with juices, coarsely chopped
• 6 eggs
• Feta cheese, crumbled
• Fresh cilantro and/or oregano

Details

Servings 6
Adapted from bhg.com

Preparation

Step 1

In a large deep skillet heat oil over medium heat. Add onion, sweet pepper, jalapeno, garlic, cumin, paprika, turmeric, kosher salt, and black pepper. Cook and stir 10 minutes or until vegetables are soft but not browned. Stir in undrained tomatoes. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes or until slightly thickened, stirring occasionally.

Crack eggs, one at a time, into a small dish and carefully pour into sauce. Cover; reduce heat. Cook 5 to 10 minutes or until whites are set and yolks are of desired doneness. Top with feta and cilantro and/or oregano.