Rachael Ray’s Shakshuka
Ingredients
- 2 Tbsp olive oil plus additional for drizzling
- ½ onion cut into small dice
- 2 cloves garlic minced
- 1 red chili peppers chopped
- 2 Tbsp tomato paste
- 1 tsp Hungarian paprika
- 1 tsp ground cumin
- 1 bay leaf
- 1 (28-oz) can crushed tomatoes
- ½ cup crumbled feta cheese
- 4 eggs
- 2 Tbsp fresh dill chopped
- A few slices country or any rustic bread
- 2 tsp dried oregano
Instructions
- Preheat oven at 400°F.
- In a heavy, ovenproof skillet, heat olive oil and add onions; cook until lightly golden in color. Stir in garlic and chili, cook for about 2 minutes, then add the spices, bay leaf and tomato paste. Cook for another 2 minutes, then add crushed tomatoes and simmer for about minute. Stir in the crumbled feta.
- Crack the eggs on top of the tomato sauce then transfer skillet to oven and bake for about 15-20 minutes or until the eggs are cooked to your preferred consistency. (I like mine runny so 15 minutes will do.)
- While the eggs cook, drizzle bread with olive oil and sprinkle with oregano. Place it in the oven until toasted.
- Sprinkle dill over the shakshuka then serve directly from the skillet with bread alongside for dipping.
