Shakshuka

Name: Shakshuka
Yield: 4 servings
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 large onion, halved and thinly sliced; 1 red bell pepper, seeded and thinly sliced; 3 garlic cloves, minced; 1 teaspoon cumin; 1 teaspoon smoked paprika; 1/8 teaspoon cayenne, to taste; 1 (28 ounce) can San Marzano tomatoes, chopped; 1/2 teaspoon salt, to taste; 1/4 teaspoon black pepper, to taste; 1 cup packed greens such as kale, spinach, or Swiss chard; chopped; 1 1/4 cups feta cheese, crumbled; 6 eggs, room temperature; cilantro for garnish

e s @umamisf

Comfort food for dinner

e s @umamisf

Comfort food for dinner

Saved

Ingredients

4 servings

2 tablespoonsolive oil
1large onion, halved and thinly sliced
1red bell pepper, seeded and thinly sliced
3garlic cloves, minced
1 teaspooncumin
1 teaspoonsmoked paprika
1/8 teaspooncayenne, to taste
1 (28 ounce)can San Marzano tomatoes, chopped
1/2 teaspoonsalt, to taste
1/4 teaspoonblack pepper, to taste
1 cuppacked greens such as kale, spinach, or Swiss chard; chopped
1 1/4 cupsfeta cheese, crumbled
6eggs, room temperature
cilantro for garnish

Saved

Steps

1

Preheat the oven to 375 F
2

Heat the olive oil in a large pan over medium-low heat and cook the onion and bell pepper until very soft, about 20 minutes.
3

Add garlic and cook until tender, 1-2 minutes. Stir in spices and cook 1 minute. Add the tomatoes and liquid, season with salt and pepper.
4

Simmer until tomatoes have thickened, about 10 minutes. Add the greens. Stir in the feta
5

Make 6 indentations in the tomato mixture with the back of a spoon. Gently crack the eggs into the pan, over the tomatoes
6

Increase the heat so the sauce is simmering about 10 minutes. Baste the egg whites with the sauce from time to time. Cover and cook 3-5 minutes until the eggs are set, but the yolks are still soft
7

Sprinkle with chopped cilantro. Serve with crusty bread and hot sauce