Shakshuka Saves The Date
I love recipes that are simple but sassy enough to impress whether it be a date or a dinner party. I discovered shakshuka when I was living abroad in Sydney, Australia.
The first time my lips locked on that deliciousness I was in love. Now this has become my go to as a backyard brunch with my beau or a game night with friends.
I love that it's fun to share, versatile (hello brekkie, lunch or dinner), and can be customized with your favorite sides. So what are you waiting for? It's way easier to make than pronounce:).
3 tablespoons olive oil
1 large yellow onion (chopped)
1 large red bell pepper (chopped)
3 garlic cloves (chopped)
1 can (28oz) whole peel tomatoes with juices (chopped)
1 tsp cumin
1 tsp paprika
1/8 tsp cayenne
3/4 tsp salt
1/4 tsp black pepper
5 oz feta cheese (crumbled)
6 large eggs
Heat oven to 375 degrees. Heat oil in large skillet. Add onion & bell pepper and cook until onion is translucent/soft (20 min). Add garlic & cook until fragrant (2 minutes). Pour in tomatoes, spices, and simmer until sauce thickens (10 minutes). Stir in feta. Gently crack eggs on top & sprinkle with salt/pepper. Place skillet in oven & bake for 10 minutes until eggs are set.
Serve with a smorgasbord of sides. My favorite includes: pitas, artichoke hearts, olives, gherkins, hot sauce, hummus, cilantro. I personally like to pile it all on top of the pita & eat it like a pizza. Delish!