Shakshuka

Serves 4 to 6 | Total Time 50 Minutes

Don't fix what ain't broke, am I right?

This is a copycat recipe by about 75%, the original link is below. I've tweaked this shakshuka (pronounced like "shack-shook-uh") recipe by adding harissa. This is a chili paste with hot pepper, garlic, coriander, cumin, oil, and various spices, and outside the U.S. is served with, well, most everything. It goes beyond what condiments do for American food, because it's a "flavor base for curries and stews...in Libya, Tunisia, Algeria and Morocco"(1). With that said, a traditional recipe would use harissa for the spice base. However when I first encountered this dish from the NYTimes, it didn't use harissa, but also added feta. So I've meshed the two approaches, kept the feta (because come on, it's cheese), and toned down the spice quantity to accommodate the chili paste. But add to your taste, because I'd always prefer something with too much flavor than too little flavor.

Ingredients

2 TBS olive oil
1 large onion, halved & thinly sliced
1 large bell pepper, thinly sliced
4 garlic cloves, minced
1 to 3 TBS harissa paste
1/2 tsp cumin
1/2 tsp smoked paprika
pinch of cayenne
1, 28 oz. can whole plum tomatoes
3/4 tsp Kosher salt
1/4 tsp cracked black pepper
6 oz. of crumbled feta
6 large eggs, contingent on number of people eating

Toppings & Accompaniments

chopped cilantro
cripsy bread
hot sauce of choice

Directions

pre-heat the oven to 375°F
heat olive oil in a large, cast-iron skillet (or a heavy pan) over medium heat
sautée onions and peppers until the onions are translucent & the peppers tender
add the garlic & harissa, stir until fragrant (I use 1 1/2 TBS of harissa)
stir in cumin, paprika, & cayenne
mix in & break up the tomatoes, along with salt & pepper
lower the heat to a simmer, cook until sauce thickens, about 20 minutes
stir in feta
smooth the top of the tomato & pepper mixture, & make wells with the back of a spoon
crack one egg into each divot, season with salt & pepper
transfer skillet to the oven, careful not to break the yolks
bake for roughly 8 minutes, the eggs should jiggle slightly
remove from the oven, & top with cilantro
serve with bread & hot sauce
enjoy!