Shakshuka

Eggpan
I admit that when it comes to breakfast I stick with the basics.  When I go out for breakfast I always look longingly at the more interesting options but I always fall back on simple.  When we were in Israel a few years ago I absolutely loved having Shakshuka for breakfast.  Recently the NYX posted recipe for Shakshuka that I ripped out and left on my desk.  I finally got around to making it.  Easy to make and absolutely delicious.  Might see myself making this treat more often.

1 sweet onion halved and thinly sliced

1 red pepper seeded and thinly sliced

1 tsp. cumin

1 tsp. sweet paprika

1/8 tsp. cayenne pepper

3/4 tsp. kosher salt

1/4 tsp. freshly ground pepper

28 ounce can of crushed tomatoes

5 ounces of feta cheese

6 large eggs

chopped cilantro/hot sauce

Eggserving
Heat oven to 375. 

Lightly cover the bottom of a large skillet with olive oil.  Add the onions and red pepper.  Cook over a medium low heat until really soft.  About 15/20 minutes time.   Next add in the cumin, paprika, cayenne pepper, salt and pepper and throughly mix.  Let this cook for another few minutes.  Pour in the tomatoes and simmer for about 10 minutes.  The mixture will thicken.  Then stir in the crumbled feta. 

Gently crack the eggs into the skillet over the tomatoes.  Transfer to the oven for 8/10 minutes.  Depends on how soft you want the eggs.  Sprinkle with cilantro and serve.  Hot sauce is a nice addition to this.  I served Hot Bread Kitchens challah on the side.  Thought it was the fitting bread to sop up the plate.