I made this for my client as a special dinner request. I didn’t get to try it, but it smelled AMAZING. So naturally I wanted to try and make it when I got home. Mornings at Jim’s house usually consist of yogurt with granola, scrambled eggs and toast, mainly because Jim makes breakfast since I’m not very much of a morning person. So when it’s my turn I like to switch it up.
Quotes from the Farmer:
I’d reserve this one for a weekend recipe. I’m all about a morning routine during the week. And of course breakfast is a big part of this routine. Yogurt with granola and fruit is my go to (you can find our recipe HERE) but for Sunday mornings you can add a little twist with this recipe.
We didn’t have some of the ingredients that the recipe called for, so naturally I substituted. This seems like the type of recipe that you can adapt to whatever you like and/or have in your garden. I’ve heard of some people adding mushrooms, sausage, spinach and other yummy things.
I’d never heard of Shakshuka but where I found the recipe it said “it may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side.”
You will need a cast iron skillet for this recipe, I know they aren’t that common and are pretty expensive but I HIGHLY recommend that everyone has one. They are fantastic.
Cook Time: 50 minutes
Serves: 4-6
Ingredients:
3 tablespoons extra-virgin olive oil
1 large red onion, halved and thinly sliced – or several small onions halved and thinly sliced
(you can use yellow or white onions as well)
1 large red or green bell pepper, seeded and thinly sliced
3 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 teaspoon sweet paprika
⅛ teaspoon cayenne
4 large tomatoes chopped – reserve all the juicy goodness
¾ teaspoon salt, more as needed
¼ teaspoon black pepper, more as needed
5 ounces feta cheese, crumbled (about 1 1/4 cups)
6 large eggs
Directions:
Heat oven to 375 degrees.
Heat oil in a large cast iron skillet over medium-low heat.
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. Stir in crumbled feta.
Gently crack eggs into skillet over tomatoes. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes.
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