Shakshuka With Feta
Recipe Date:
March 9, 2021
Serving Size:
6
Cook Time:
00:50:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
- 3 tbsps extra-virgin olive oil
- 1 large onion, halved and thinly sliced
- 1 large red bell pepper, seeded and thinly sliced
- 3 garlic cloves, thinly sliced
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1/8 tsp ground cayenne, or to taste
- 1 (28-ounce) can whole plum tomatoes with their juices, coarsely chopped
- 3/4 tsp kosher salt, plus more as needed
- 1/4 tsp black pepper, plus more as needed
- 5 ozs feta, crumbled (about 1 1/4 cups)
- 6 large eggs
- chopped cilantro, for serving
- hot sauce, for serving
Directions
Tasting notes: This dish highlights the honey and honeysuckle elements in this bone dry Riesling.
Serena's notes: It's important to use a red bell pepper as it is sweeter than a green bell pepper. We served it with a fresh French baguette and it was delicious!
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/search?q=Shakshuka%20With%20Feta
Recipe courtesy of Melissa Clark and the New York Times. Photo courtesy of David Malosh for The New York Times. Food Stylist: Simon Andrews.
