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     Title: Shakshuka w/Feta
Categories: Eggs, Cheese, Vegetables, Herbs
     Yield: 4 servings

     3 tb Extra-virgin olive oil
     1 lg Onion; halved, thin sliced
     1 lg Red bell pepper; seeded,
          - thin sliced
     3 cl Garlic; thin sliced
     1 ts Ground cumin
     1 ts Sweet paprika
   1/2 ts Ground cayenne; to taste
    28 oz Can whole plum tomatoes;
          - w/juices, coarse chopped
   3/4 ts Kosher salt; more as needed
   1/4 ts Black pepper; more as
          - needed
     5 oz Feta; crumbled (about 1 1/4
          - cups)
     6 lg Eggs
          Chopped cilantro; to serve
          Hot sauce; to serve

 Set oven @ 400°F/205°C.

 Heat oil in a large skillet over medium-low. 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. Taste and add more salt and
 pepper if needed. Stir in crumbled feta.

 Gently crack eggs into skillet over tomatoes. Season
 eggs 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.

 Recipe by Melissa Clark

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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