Shakshuka - Eggs in Purgatory with Feta Cheese* Cut

Serves 4 in about 25 minutes. The pot starts with cumin, then tomato puree.

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion halved and thinly sliced
• 3 cloves garlic, pressed
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ⅛ teaspoon cayenne pepper
• 2 teaspoons cumin
• 1 ½ teaspoons ground coriander
• 1 tablespoon sweet paprika
• 1 roasted red pepper, sliced
• 1 14.5 oz can diced tomatoes, drained
• 1 29 oz can of tomato puree (not sauce, as it's too thin)
• 6 oz feta cheese* cut in 1-2 inch cubes
• 6-8 eggs
• 1 handful of fresh cilantro leaves

Method

1. Warm oven to 375 degrees F.
2. Warm a large skillet, medium heat, and when hot add the olive oil.
3. Stir in the onions and sauté until soft and slightly golden, about 15-20 minutes. Mix occasionally.
4. Lower heat to med-low. Stir in garlic and spices. Mix and cook for a instant.
5. Tip in roasted red pepper, diced tomatoes, and tomato puree. Simmer until hot and bubbling, while stirring now and then.
6. Tip in the feta cheese, stir gently, just to distribute, but not to blend in. You want most of the chunks to soften in place.
7. Crack eggs, one at a time, directly into the hot tomato mixture, Spacing them out evenly. Scatter each egg with a little salt & pepper.
8. Put skillet in the oven for 5-10 minutes, just until eggs cook, but yolks remain very soft, like a poached egg. If you prefer to broil, just watch as the eggs do cook faster!
9. Garnish with fresh cilantro and serve.Delicious over grits or with bread!

More breakfast ideas are in the breakfast collection.