Cook Time: 10 minutes
1 large onion (I used a yellow onion)
1 large red bell pepper
3 garlic cloves
1 teaspoon of ground cumin
1 teaspoon of paprika
1/8 teaspoon of cayenne pepper
1 can (28 oz.) chopped tomatoes
3/4 teaspoon of salt
1/4 teaspoon of pepper
8 oz. block of feta cheese
6 large eggs
Cilantro for garnish
Heat oil in a large cast-iron skillet over medium-low heat.
Seed red bell pepper and thinly slice. Thinly slice onion as well.
Add the red bell pepper and onion to the pan, and cook until very soft (about 20 minutes).
Chop garlic, add to pan & cook for 1-2 minutes.
Stir in cumin, paprika, and cayenne & cook 1 minute.
Pour in can of tomatoes, season with salt and pepper & simmer for about 10 minutes.
Chop block of feta into crumbles, add to pan, and stir.
Crack six eggs into pan, spacing them out as you go.
Transfer skillet to oven & cook for 7-10 minutes.
Sprinkle with cilantro & enjoy!
Enjoy the tasty vegetarian meal with tortilla chips or fresh toasted bread! Also, this recipe makes A LOT of shakshuka. Enjoy with a friend, bring to a brunch party, or refrigerate and eat later; however, if you do the latter, eggs don’t typically re-heat well, so it’s probably best to just enjoy the sauce! Try out the recipe & let us know what you think in the comments!