Shakshuka with Feta

Shakshuka is one of our favorite indulgences and we enjoy it at any meal. On a cool crisp morning camping in our Airstream, or for a light dinner paired with Naan and a good beer. And if you want some fun conversation to accompany your meal, look up the origins. At least five countries claim the dish - once you try it you will know why. This is our favorite version, straight from the NY Times. Cheers!

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
⅛ teaspoon cayenne, or to taste
1 (28-ounce) can whole plum tomatoes 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

Directions:

Heat oven to 375 degrees.

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.

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.

Pro Tip: If you are making enough for leftovers, crack only the eggs you plan on eating into the pan before baking. Then save the veggies + feta for the next day and add new eggs. Otherwise you can carefully transport the eggs into a container and reheat but it takes a bit of effort. :)