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Recipe of the Week: Shakshuka with Feta

 
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Bear’s Shakshuka with Feta



3 T extra-virgin olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, seeded and thinly sliced
salt
1 garlic clove, thinly sliced
1 t ground cumin
1 t sweet paprika
⅛ t cayenne, or to taste
1 (28-ounce) can whole plum tomatoes with juices, squeezed into pieces
4 grinds black pepper, more as needed
6 ounces feta cheese, crumbled
6 large eggs
chopped scallion, cilantro, or parsley for garnishing
Tabasco sauce, for serving

1. Heat oven to 400ºF.

2. In a large skillet, heat oil over medium heat. Add onion and bell pepper, and sprinkle with a generous pinch of salt.

3. Cook until very soft, about 20 minutes.

4. Add garlic and cook until tender, 1 to 2 minutes.

5. Stir in cumin, paprika and cayenne, and cook 1 minute.

6. Pour in tomatoes and season with pepper; simmer until tomatoes start to thicken, about 10 minutes.

7. Stir in crumbled feta.

8. Gently nestle eggs into tomato mixture.

9. Transfer skillet to oven and bake until eggs are just set, about 10 minutes.

10. Sprinkle with chopped scallions and serve with hot sauce.

Serve with white rice, and/or hummus and pita.
 
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Woow, it looks delicious. It closely resembles what we call "omelette" in india.
 
salvin francis
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I suggest you try Mumbai style "Egg Bhurji", You would love it.
 
Bear Bibeault
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salvin francis wrote:Woow, it looks delicious.


It was amazingly good!

salvin francis wrote:I suggest you try Mumbai style "Egg Bhurji", You would love it.


I bet I would. Sounds wonderful.
 
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bear, was that just your portion?
 
Bear Bibeault
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Randall Twede wrote:bear, was that just your portion?



This bear doesn't mind sharing!

Seriously, this fed myself and my husband, and there were leftovers. Delicious, wonderful leftovers.

 
With a little knowledge, a cast iron skillet is non-stick and lasts a lifetime.
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