Shakshuka

Recipe from Amanda Arafat and Honeycomb Kitchen.

Ingredients:

• 2 TBSP olive oil
• 1 onion, diced
• 1 tsp. salt, plus more to taste
• 4 garlic cloves, minced
• 1 tsp. cumin
• 1 tsp. smoked paprika
• 1/2 tsp. chili flakes
• 1/4 tsp. cayenne
• 2 tsp. tomato paste
• 1 large red bell pepper, diced
• 4 medium-large tomatoes, diced
• 4-5 eggs
• 1/4 block feta, crumbled
• Parsley, roughly chopped
• Mint, roughly chopped

Directions:

1. In a large skillet heat 1 TBSP olive oil over medium-high heat. Once hot, add the diced onion and salt and saute for 2-3 minutes. Next add garlic and saute for 2 more minutes.
2. Add cumin through tomato paste and saute for 2 minutes; then add the remaining 1 TBSP olive oil.
3. Next, add the diced bell pepper and saute for 2 minutes, stirring to combine with the garlic and onion; then add the diced tomatoes and raise the heat to medium-high. Stir the tomatoes occasionally until the mix reaches a vigorous simmer, and at that point cover the pan and lower the heat to medium. Simmer for 15 minutes, stirring occasionally to prevent scorching and periodically using a wooden spoon to crush the tomatoes, creating a saucier texture.
4. After 15 minutes, remove the skillet from the heat and uncover. Using the back of a wooden spoon, smash the tomatoes for 1-2 minutes to improve the texture of the sauce. Return the skillet to medium heat, uncovered, and simmer for 5 minutes.
5. After simmering, remove the skillet from the heat and create 4-5 divots of the surface of the sauce, making sure they are large enough for an egg to nestle into. Working with one egg at a time, crack the eggs first into a cup and then use the cup to gently drop the eggs into the divots. Cover the skillet, and return to medium heat and cook for 5 minutes, just until the egg whites are set. Remove from heat.
6. Garnish with feta, parsley, and chopped mint.

Shakshuka: