Shakshuka with Feta and Parsley
Shakshuka is easily my favorite egg recipe discovered while brunch-bingeing my way (for research, of course) through the last year. Incredible for the smell alone, the taste is just as spicy and rich. A crusty piece of bread is a must for sopping up the sauce.
- 2 tbsp. extra-virgin olive oil
- 1 tbsp. clarified butter
- 1 medium onion, chopped
- 1 red bell pepper, seeded and finely chopped
- 2 cloves garlic, thinly sliced
- 1 tsp. ground cumin
- 1 tsp. sweet paprika
- 1/2 tsp. smoked paprika
- 1/4 tsp. cayenne pepper
- 1/4 tsp. dried oregano
- 28 oz. can whole tomatoes
- kosher salt
- Freshly cracked black pepper
- 1 c. crumbled feta cheese, divided
- 6 large eggs
- 1/4 c. cup coarsely chopped parsley, for garnish
- 4 warm pita breads, cut into wedges, for serving
- Place a rack in the center of the oven and preheat oven to 375º.
- In a 10-inch oven-safe skillet set over medium heat, heat oil and butter until butter melts. Add onions and bell pepper and cook for 10 to 12 minutes, stirring, until vegetables are very soft. Stir in garlic and cook for another 2 minutes. Add cumin, sweet paprika, smoked paprika, cayenne pepper and oregano and stir well.
- Add tomatoes and use the back of a spoon to break them up. Stir in salt and pepper and simmer gently until sauce is bubbling and slightly thickened, 8 to 10 minutes. Remove pan from heat, then add 1/2 cup feta and stir. Crack eggs into tomato mixture and use the spoon to gently nestle the eggs in the sauce. Season eggs with salt and pepper.
- Bake until egg whites are set, 10 minutes. Let cool for 5 minutes. Sprinkle with parsley and remaining 1/2 cup feta. Serve warm with pita bread.