Shakshuka

Rip n' dip. Beautiful and tasty shared dish for breakfast, lunch, or dinner. I suggest using a cast iron for this dish, but any casserole dish could do the trick.  

Ingredients

Servings: 2

• Plum Tomatoes - 6
• Red Onion - 1
• Feta cheese - 200g
• Red Bell Pepper - 1
• Garlic - 3 cloves
• Jalapeno - 1
• Eggs - 4
• Cilantro - 2 stalks
• Olive oil - 1 Tbsp
• Cumin - 1 Tbsp
• Coriander - 1 tsp
• Paprika - 1 tsp
• Salt and Pepper

• Sourdough, Baguette or Pita

*feta not in picture*

Directions

*Step-by-step directions with pictures below*

Pre-heat oven to 350°C. 
Cut up onion and red bell pepper. Heat oil in a cast iron pan. Fry up chopped veggies for ~10 minutes. Chop up tomatoes and garlic. After onion and bell pepper is cooked, remove half. Add tomatoes, garlic and spices to the pan. Cook for ~5 minutes then blend. Add tomato sauce back to pan along with onion and bell pepper that was put to the side. Add half of feta and stir up. Make wells with a spoon and add eggs. Chop up jalapeno into slices and spread on top of tomato sauce. Bake for ~5 minutes, top with remaining feta and chopped cilantro. Let cool for ~5 minutes then enjoy!

Step-by-step Directions

Preheat oven to 350°

Chop up red pepper and red onion

Heat oil

Fry pepper and onion for 10 minutes

Chop up tomatoes and garlic

Continue stirring

Remove half of red pepper and onion

Add garlic, tomatoes, and spices. Cook for 5 minutes

Slice jalapeno into rings

Blend tomato sauce

Add back to cast iron, along with red pepper 

and onion that was set aside earlier

Crumble in half of feta and stir in

Make wells for eggs using a spoon

Crack eggs into wells

Place jalapenos on top

Bake for 10 minutes

Let cool for 5 minutes

Rip up bread with your hands to dip. Enjoy!