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Shakshuka With Feta
By Melissa Clark · cooking.nytimes.com
4 to 6 servings
| prepPreheat oven to 375°F / 190°C | ||||||||
| 3 tbsp extra-virgin olive oil | Heat oil, cook onion & pepper | Add garlic, cook 1–2 min | Stir in cumin, paprika, cayenne; cook 1 min | Pour in tomatoes, season, simmer 10 min | Stir in feta | Crack eggs into skillet, season | Bake 375°F / 190°C, 7–10 min | Sprinkle cilantro, serve with hot sauce |
| 1 large onion, halved and thinly sliced | ||||||||
| 1 large red bell pepper, seeded and thinly sliced | ||||||||
| 3 garlic cloves, thinly sliced | ||||||||
| 1 tsp ground cumin | ||||||||
| 1 tsp sweet paprika | ||||||||
| ⅛ tsp ground cayenne, or to taste | ||||||||
| 1 (28 oz / 800 g) can whole plum tomatoes with their juices, coarsely chopped | ||||||||
| ¾ tsp kosher salt, plus more as needed | ||||||||
| ¼ tsp black pepper, plus more as needed | ||||||||
| 5 oz / 140 g feta, crumbled (about 1 ¼ cups) | ||||||||
| 6 large eggs | ||||||||
| Chopped cilantro, for serving | ||||||||
| Hot sauce, for serving | ||||||||
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