SMITTEN KITCHEN’S SHAKSHUKA
Serves 4 to 6
1/4 cup olive oil
1 onion, chopped
5 cloves garlic, crushed then sliced
1 teaspoon ground cumin
1 tablespoon paprika
2 tins of chopped tomatoes, undrained
1/2 cup feta cheese, crumbled
1 tablespoon chopped flat-leaf parsley
Warm pitas, for serving
- Heat oil in a skillet over medium-high heat. Add chillies and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.
- Add chopped tomatoes to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.
- Crack eggs over sauce so that eggs are evenly distributed. Cover skillet and cook until yolks are just set, about 5 minutes. Sprinkle with feta and parsley and serve with pita’s for dipping.
By Sophie Lalonde