Shakshuka
There are two types of people. Those who love Shakshuka, and those who haven't tried it yet. Shakshuka is a North African and Middle Eastern dish that poaches eggs in a spiced tomato and red bell pepper sauce. Ease into fall with this warm, hearty dish made with the last of summer's tomatoes.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 red bell pepper diced
- 2 tablespoons tomato paste
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1/4 teaspoon red pepper flakes
- Salt & pepper to taste
- 4 cups ripe tomatoes diced (or sub 28 oz. canned diced tomatoes)
- 6 Vital Farms Eggs
- Parsley chopped,
- Feta cheese crumbled
- Bread for serving
Instructions
- Heat a large-rimmed skillet over medium heat. Add the olive oil and onion and sauté until just translucent, about 2 minutes. Add the garlic and red bell pepper. Sauté for 4-5 minutes, stirring frequently, until softened and fragrant.
- Add the tomato paste, paprika, cumin, red pepper flakes, salt, and pepper Cook for 1 minute, until fragrant.
- Add the tomatoes and stir to combine. Bring to a simmer, cover, and cook for 20-25 minutes, stirring occasionally, until the tomatoes are well broken down, and the bell pepper is softened.
- Use the back of a spoon to make four wells in the tomato mixture, then gently crack an egg into each well. Sprinkle the eggs with salt and cover.
- Cook for 4-6 minutes until whites are set. For a firm yolk, cook for 8 minutes.
- Turn off the heat, sprinkle parsley and feta. Serve warm with toasted bread.
