Shakshuka with Feta

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Shakshuka with Feta

Shakshuka may be at the top of the list of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah

1 tsp coriander seeds or 1 tsp ground
1 tsp cumin seeds or 1 tsp ground
1 tsp fennel seeds or 1 tsp ground
2 tbs olive oil
1 red bell pepper
1 yellow onion
1 tsp smoked paprika
1 tsp kosher salt, plus more for sprinkling
28 oz can diced tomatoes
15-oz can white beans, drained and rinsed
4 to 6 eggs
Freshly ground black pepper
1/2 cup fresh parsley or cilantro leaves
1/2 cup feta cheese crumbles

Thinly slice the pepper. Thinly the onion.

If using the seeds, set a dry skillet, preferably cast iron, over medium heat. Add the coriander, cumin, and fennel seeds, then toast until fragrant, about 2 min. Carefully transfer the seeds to a plate to cool, then grind in a mortar and pestle or spice grinder.

Heat the olive oil in the same skillet over medium-high heat. Add the bell pepper and onion in an even layer, then do not be tempted to stir or fuss with them. Let them get a good, dark char, 3 to 4 min before giving a quick stir and cooking a bit more until nearly all of the pepper and onion are blackened in parts. This process will take about 10 min.

Add the ground spices, paprika, and kosher salt. Stir for 1 min before carefully tipping in the tomatoes. Let this mixture come to a simmer before stirring in the white beans. Bring everything to a gentle boil, then lower the heat to a steady simmer. Simmer for 5 min, or until the tomatoes have thickened.

Carve out a little divot for each of the eggs to be cooked, then carefully crack them in. Add a bit of kosher salt and black pepper to each egg then cover the skillet with a lid or sheet pan. Cook over low heat until the eggs are just set, 4 to 6 min.

Chop the cilantro. Finish by garnishing with the fresh herbs and feta. Serve immediately.  Serves 4

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