Our CSA provides the perfect veggies for shakshuka: a middle eastern dish that makes for a great brunch or dinner. Though it calls for canned tomatoes, it tastes even better with fresh ones (just chop them up and add to the pan as instructed).
Shakshuka with Feta by Melissa Clark, New York Times
Time: 50 minutes
Yield: 4-6 servings
Ingredients:
3tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
1-2 bell peppers, seeded and thinly sliced3garlic cloves, thinly sliced
1teaspoon ground cumin
1teaspoon sweet paprika⅛teaspoon ground cayenne, or to taste
1(28-ounce) can whole plum tomatoes with their juices, coarsely chopped
¾teaspoon kosher salt, plus more as needed
¼teaspoon black pepper, plus more as needed
5ounces feta, crumbled (about 1¼ cups) - optional
4-6large eggs
Chopped cilantro or parsley, for serving
Instructions:
Heat oven to 375 degrees. Heat oil in a large skillet over medium-low. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with ¾ teaspoon salt and ¼ teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Taste and add more salt and pepper if needed. Stir in crumbled feta.
Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce. Good with a fresh piece of bread or pita!
