Shakshuka With Feta
- ¼ cup good olive oil
- 1 large yellow onion chopped
- 3 minced garlic cloves
- 2 red bell peppers chopped
- 2 large vine tomatoes diced
- 1 large can of diced tomatoes
- 8 large eggs
- 1 tsp Salt
- 1 tsp Pepper
- ½ tsp Crushed red pepper flakes
- 1 block of feta cheese cut into small cubes
- 1 bunch of fresh chopped flat leaf parsley
- Warm pita bread (optional)
- Preheat oven to 400 degrees F. Heat olive oil in large cast iron pan on stove on medium heat. Sautee onion and garlic.
- Once softened, add peppers.
- Heat for about three minutes mixing constantly and then add fresh tomatoes.
- After about a minute, add canned tomatoes, salt, pepper, and crushed red pepper flakes and mix well.
- Cook for five minutes.
- Once the sauce is simmering, crack eight whole eggs directly over the surface of the sauce and let cook on stove for three minutes. Do not stir.
- Toss feta cheese cubes evenly over the eggs and sauce.
- Then transfer carefully with oven mitt to the preheated oven and let bake for five to ten minutes depending on how well cooked you desire your eggs.
- When you remove pan from oven, sprinkle the entire pan with fresh chopped parsley.
- Serve with warm pita. Enjoy.
Recipe by Chef Times Two at https://www.cheftimestwo.com/shakshuka-feta/
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