Shakshuka

Shakshuka-Main-640x480

I totally forgot about this until I open my note on recipe ideas for meal plan.

So the pantry in my university is super tiny, and we have 160 people cooking in it. I intend to cook twice a week, hence meal plan.

Shakshuka is Middle Eastern one-pot dish that is very easy to make, very tasty, and easy to divide into portions.

And this recipe I really like incorporates Feta cheese (Source: NYTimes)

INGREDIENTS

  • 3 tablespoons extra-virgin olive oil
  • 1 large onion, halved and thinly sliced
  • 1 large red bell pepper, seeded and thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • teaspoon cayenne, or to taste
  • 1 (28-ounce) can whole plumtomatoes with juices, coarsely chopped
  • ¾ teaspoon salt, more as needed
  • ¼ teaspoon black pepper, more as needed
  • 5 ounces feta cheese, crumbled (about 1 1/4 cups)
  • 6 large eggs
  • Chopped cilantro, for serving
  • Hot sauce, for serving

PREPARATION

  1. Heat oven to 375 degrees.
  2. Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta.
  3. Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.

Have fun with effortless cooking! ❤

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