(from smittenkitchen.com)
Oy, I'm blogging a recipe on my food blog that I found on another food blog...that's probably not necessary. However, we had friends over for brunch this morning, and I've been wanting to make this for awhile, so - here is is, again.
1/4 cup olive oil
5 Anaheim chiles (you could use a hotter pepper, too, or a blend)
1 small yellow onion, chopped
5 cloves garlic, crushed then sliced
1 teaspoon ground cumin
1 tablespoon paprika
1 28-ounce can whole peeled tomatoes, undrained
Salt to taste
6 eggs (or enough for one of each of your guests, provided it fits in the pot)
1/2 cup feta cheese, crumbled
1 tablespoon chopped flat-leaf parsley
Warm naan or pita for dipping
Heat oil in a skillet or dutch oven over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft.
Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to the pot along with 1/2 cup water, lower heat to medium, and simmer, stirring as needed, until thickened a bit, about 15 minutes. Add salt to taste.
Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Sprinkle shakshuka with feta (I should've followed the recipe and actually used the 1/2 cup - it needed more) and parsley. To serve, scoop out an egg with some sauce and use the naan for dipping.
LUNCH NOTE:
I brought the shakshuka sauce, sans egg, along with some leftover feta and naan, to work the next day for lunch. Heated up the sauce and the naan in the microwave, sprinkled the feta onto the sauce, and used the naan for dipping. Pretty good!
