While we're on the subject of chickens, I thought I ought to share this recipe with all my friends who have chickens. Or, for that matter, anyone with excess eggs. A foodie friend (Thanks, Kris Thomas!) posted this on Facebook recently, and since I had eggs to use up, I decided to give it a try. Oh My! The picture isn't too pretty, since there is no natural light whatsoever in my kitchen on a cloudy evening. But, believe me, it was yummalicious!
Especially when served with a bit of warm naan, to sop up the sauce.
Shakshuka With Feta
from cooking.nytimes.com/recipes
4-6 servings
3 T. extra-virgin olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, seeded and thinly sliced
3 garlic cloves, thinly sliced
1 tsp. ground cumin
1 tsp. sweet paprika
1/8 tsp. cayenne, or to taste
1 (28-oz.) can whole plum tomatoes with juices, coarsely chopped
3/4 tsp. salt, more as needed
1/4 tsp. black pepper, more as needed
5 oz. feta cheese, crumbled (about 1 1/4 cups)
6 large eggs
chopped cilantro, for serving
Hot sauce, for serving
Heat oven to 375 F.
Heat oil in a large skillet over medium-low heat. 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 tsp. salt and 1/4 tsp. pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta.
Gently crack eggs into skillet over tomatoes. Season 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.
Bon Appetit!
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