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- April 9, 2020 at 6:54 am #584342mos
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 crumblesThinly 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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