Summer Tomato and Feta Shakshuka
Eggs cooked in a fresh coriander and paprika tomato sauce. Topped with feta and cilantro.
Equipment
- Food processor
Ingredients
- ¼ cup extra virgin olive oil
- 1 cup each chopped onions and red bell pepper
- 2 tbsp. garlic, minced
- 1 tsp. ground cumin
- 2 tsp. each ground coriander and paprika
- ¼ tsp. each kosher salt and black pepper
- 4 plum tomatoes, chopped
- 1 tbsp. unsalted butter
- 4 eggs
- ½ cup feta, crumbled
- ¼ cup minced cilantro
- ¼ tsp. crushed red pepper flakes
Instructions
- In a large skillet, heat the butter and oil on low heat. Add the onions, garlic, and red pepper and cook until the onions are soft, for about ten minutes. Next, add the cumin, paprika, coriander, salt, and pepper.
- Process the tomatoes in the food processor, until they're finely minced. Add them to the skillet and simmer for ten minutes. At this point you can place the mixture into individual mini cast iron skillets, if you like.
- Meanwhile, in a second skillet, fry the eggs in the butter on low heat. When the whites are cooked, nestle each of the eggs in the sauce. Sprinkle the feta on the sauce and cook until the feta melts. Garnish the dish with the cilantro and red pepper flakes.
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