Shakshuka (Baked Eggs in Spicy Tomato Sauce)

{Complete Recipe follows Photos/Narrative}
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Shakshuka is a spicy baked egg dish, originally from North Africa. It is a favorite breakfast dish in Israel. I love cooking it in a 10 inch Cast Iron Skillet. Make sure to heat the skillet before adding the oil! The Feta Cheese is totally an optional ingredient.

Here is the handy printable recipe:

Shakshuka (Baked Eggs in Spicy Tomato Sauce)

Prep time

5 mins

Cook time

40 mins

Total time

45 mins

Spicy egg dish, usually served for breakfast.

Author: Jill

Recipe type: Breakfast

Cuisine: Nort African, Israeli

Serves: 3 servings

Ingredients

3 Tablespoons Extra Virgin Olive Oil
1 Onion, sliced thin
1 Red Bell Pepper, seeded sliced thin
3 Garlic Cloves, minced
1 teaspoon Ground Cumin
1 teaspoon Sweet Paprika
⅛ teaspoon Cayenne, or to taste
28 ounce can whole plum tomatoes, coarsely chopped
¾ teaspoon Salt, or taste
¼ teaspoon Black Pepper, or to taste
5 ounces Feta cheese, crumbled (optional)
6 Large Eggs
Cilantro, chopped
Hot Sauce

Instructions

Heat Cast Iron Skillet over medium low heat and then add oil.
Add onion and bell pepper and cook until soft, about 15 minutes. Add garlic and cook 1 more minute.
Whisk in cumin, paprika and cayenne and cook for 1 minute.
Pour in tomatoes with the juice, salt, pepper and simmer until tomatoes have thickened, about 10 minutes.
Gently stir in feta.
Carefully crack eggs over tomatoes in skillet and season with salt and pepper.
Place skillet into preheated 350 degree oven and bake until egg whites are set, approximately 7-10 minutes.
Garnish with cilantro and dots of hot sauce.