SHAKSHUKA WITH FETA

Tuesday, March 15, 2016

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Shakshuka with Feta

A classic, hearty Israeli breakfast food that you can make at home &ndash for any meal of the day!

 

Ingredients

Quantity

Olive oil

3 tbsp

Onion &ndash halved, thinly sliced

1 large

Red pepper &ndash halved, seeded, thinly sliced

1 large

Garlic cloves &ndash thinly sliced

3

Ground cumin

1 tsp

Sweet paprika

1 tsp

Cayenne pepper

1/8 tsp

Canned whole plum tomatoes &ndash coarsely chopped

28 oz can

Salt

¾ tsp

Black pepper

¼ tsp

Feta cheese &ndash crumbled

1 ¼ cup

Eggs

6 large

Fresh cilantro &ndash chopped

For serving

Hot sauce

For serving

 

 

1.     Preheat your oven to 375 degrees Fahrenheit.

2.     In an oven-safe skillet, heat the olive oil over medium-high and then add the onion and red pepper. Cook on low until soft, about 20 minutes.

3.     Add the garlic and cook until tender, about 1-2 minutes and then stir in the cumin, paprika and cayenne and cook for another minute.

4.     Pour in the tomatoes and add the salt and pepper, feel free to add more as you like.

5.     Simmer for about 10 minutes until the tomatoes have thickened and then stir in the feta.

6.     Carefully crack the 6 eggs over the tomato mixture while it&rsquos simmering and season the eggs with a bit more salt and pepper.

7.     Place the skillet into the preheated oven for about 7-10 minutes until the eggs are set.

8.     Pull out of the oven and sprinkle the cilantro on top. Serve the hot sauce on the side for those that want more of a kick.

Enjoy for any meal of the day!





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