Shakshuka with Feta or Goat Cheese
Jaye Fong, loyal GCM shopper, jumped on the shakshuka bandwagon last year when it started trending as the perfect quick, easy, and gorgeous homemade brunch centerpiece! When her good friend gifted her a cast iron pan, she knew it was (shakshuka) time.
"The best thing about shakshuka is that it is *so* flexible," Jaye shares. "You can really use whatever types of vegetables you want so long as the base becomes sauce-like and thick (traditionally achieved by cooking down onion, bell pepper, and tomato). This makes for a fun exercise—scouring the market for what's in season. I love this recipe because it can easily feed 4-6 adults, looks stunning, and is an excuse to eat a *lot* of bread!" - Jaye Fong
Yield: 5 servings
- 3 tablespoon olive oil
- 1 large yellow onion, halved and thinly sliced
- 1 large red bell pepper, seeded and thinly sliced
- 3 garlic cloves, thinly sliced
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- ⅛ teaspoon cayenne
- 1 (28oz) can whole plum tomatoes coarsely chopped with juices*
- 5 oz feta cheese, crumbled (about 1 ¼ cup) or soft herbed goat cheese scooped
- 5 large eggs
- Salt and freshly ground black pepper to taste
- Chopped cilantro for garnish
Preheat the oven to 375F.
Heat oil in a large cast iron over medium heat.
Saute sliced onions and bell peppers until soft.
Add sliced garlic, cumin, paprika, and cayenne. Saute 1 minute.
Add diced tomatoes with juices. Stir until combined.
Season with salt and pepper to taste.
Simmer until thickened, about 10 mins.
Drop feta or scoops of fresh goat cheese on top, leaving spaces in between for the eggs.
Crack eggs into skillet between cheese.
Generously season with salt and pepper again.
Move skillet into the oven for 7-10 mins or until eggs whites are cooked all the way through.
Remove from the oven, top with fresh cilantro and enjoy with hot sauce and fresh crusty bread!