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Shakshuka with Feta

Spicy Shakshuka with Feta

Ingredients

  • 1 28 oz can tomatoes whole, diced, or crushed
  • 1 tbsp minced garlic
  • 1/2 onion medium, chopped or diced
  • 1 tsp cumin
  • 1/4 tsp black pepper
  • 3/4 tsp salt
  • 1/4 tsp cayenne pepper
  • 1 tsp paprika
  • 1 1/2 tsps olive oil
  • 4 eggs
  • cooked rice optional
  • 1 scotch bonnet pepper minced or diced
  • 1/4 cup feta cheese

Instructions

  1. Heat oil in a deep skillet over medium heat.  Add the onion and pepper, and cook until softened, about 5 minutes, depending on the size of the veggies.  Add the garlic and cook for another 2 minutes.

  2. Stir in the cayenne, cumin, and paprika.  Pour in the tomatoes and season with the salt and pepper.  Bring mixture to a simmer and continue cooking, uncovered, until it has thickened slightly, about 10-15 minutes.  Sprinkle feta over the top of mixture.

  3. Crack eggs into skillet, on top of the tomato, trying not to break the yolks.  Cover skillet and simmer until eggs have set, about 7-10 minutes, depending on how "done" you like your yolks.