Best Shakshuka Cilantro Feta (Print Version)
# Ingredients:
01 -
2 tablespoons olive oil
02 -
1 yellow onion, chopped
03 -
300 ml roasted red peppers, drained and cut into strips
04 -
Large pinch of kosher salt
05 -
2 teaspoons minced garlic
06 -
2 tablespoons tomato paste
07 -
1 teaspoon ground cumin
08 -
½ teaspoon smoked paprika
09 -
Large pinch of red pepper flakes
10 -
1 can (28 ounces) diced tomatoes
11 -
3 tablespoons chopped cilantro, divided
12 -
Fresh ground black pepper to taste
13 -
Freshly grated nutmeg or a pinch of ground nutmeg
14 -
5–6 large eggs
15 -
½ cup crumbled feta
16 -
Crusty bread for serving
# Instructions:
01 -
Preheat your oven to 375°F.
02 -
Heat the olive oil over medium heat in an oven-safe skillet.
03 -
Add the onions, roasted red peppers, and kosher salt. Cook, stirring often, until the onions are soft and translucent, about 4–6 minutes.
04 -
Push the onions and peppers to the edge of the pan. Add the garlic, tomato paste, ground cumin, smoked paprika, and red pepper flakes to the center of the pan. Stir for 1–2 minutes to bloom the spices until fragrant.
05 -
Pour in the can of diced tomatoes and 2 tablespoons of chopped cilantro. Stir to combine and bring the mixture to a low simmer. Cook for 5 minutes.
06 -
Turn off the heat and season the mixture with nutmeg, salt, and pepper to taste.
07 -
Make small wells in the mixture near the edge of the pan and crack an egg into each. Repeat for the remaining eggs.
08 -
Transfer the skillet to the preheated oven and bake for 6–10 minutes. Check frequently as the eggs can quickly go from undercooked to overcooked.
09 -
Remove the skillet from the oven. Sprinkle the dish with crumbled feta and the remaining 1 tablespoon of cilantro.
10 -
Serve immediately with crusty bread or pita.
# Notes:
01 -
Use oven mitts when transferring the skillet to the oven and handling hot surfaces.
02 -
Check the doneness of the eggs frequently to ensure the desired level is reached.