Shakshuka With Feta

Love this recipe.

Since you can't follow the directions without making an acct and getting inundated with shite from the NY Times....this gets a thumbs down.

Great cast iron recipe! Used 5 eggs instead of 6. And franks red as hot sauce. Also had to add more salt and pepper to taste.

Go here to access the recipe https://web.archive.org/web/20221015231345/https://cooking.nytimes.com/recipes/1014721-shakshuka-with-feta?playsinline=1

This was great! Easy and delicious!

Shakshuka is a simple dish but sooooo tasty! It is so satisfying, you can serve it for breakfast, lunch, or dinner. Next time I would add more cumin and chili. 🤹‍♀️

Used goat cheese instead of feta for a creamier and less salty taste!

Directions: Step 1 Heat oven to 375 degrees. Heat oil in a large skillet over med-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 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 crumbled feta. Step 2 Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper. Transfer skillet to oven and bake untill eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.

Makes enough for 4-6 people.

It was gone before I thought to take a pic - I didn't have bell peppers but used some canned diced green chilis and added kale, we upped the garlic and cayenne for our taste. We would make it again.