This is one of those “perfect anytime meals.” Plus, there are no rules now! Love the super rich flavors in the sauce, zing of the feta, sweetness of the smoked paprika. It’s a keeper. I recommend a cast iron skillet if you have, I like a nice char on the veggies. My shakshuka recipe... enjoy!
3 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
1-2 large potatoes, peeled and cubed
1 large red bell pepper, seeded and thinly sliced
1/2 hot pepper – dealers choice
3 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 teaspoon smoked or sweet paprika
1 teaspoon dried oregano
1 (28-ounce) can crushed fire roasted tomatoes
¾ teaspoon kosher salt, plus more as needed
¼ teaspoon black pepper, plus more as needed
1 cup spinach, torn
Juice of half a lemon
5 ounces feta, crumbled (about 1 1/4 cups)
6 large eggs
Chopped cilantro, for serving
Hot sauce, for serving
Crusty bread for serving
Heat oven to 375 degrees. Heat oil in a large skillet over medium-low. Add onion, potato, and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and hot pepper, cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Taste and add more salt and pepper if needed. Stir in torn spinach and lemon juice.
Make small holes in sauce for eggs. 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. Halfway through cook time, sprinkle feta on top of eggs. Remove from oven, sprinkle with cilantro and serve with hot sauce and crusty bread. Enjoy!