Shakshuka with Feta ala ~DKBB~

Shakshuka with Feta ala ~DKBB~

(original recipe by Melissa Clark)

2 Tbsp. extra-virgin olive oil

1 small onion, diced

1 bell pepper (red, yellow, or orange), seeded and diced

1 large clove garlic, thinly sliced

½ tsp. ground cumin

½ tsp. spicy paprika

⅛ tsp. cayenne

14 oz. can whole plum tomatoes with juices, coarsely chopped (or ½ 28 oz. can)

¼ tsp. salt, more as needed

¼ tsp. black pepper, more as needed

½ cup feta cheese, crumbled

2 large eggs

Chopped cilantro and hot sauce, for serving

Corn tortillas, for serving

• Preheat oven to 375° F.
• Heat oil in cast iron skillet over medium-low heat; add onion and pepper; cook until tender; add garlic and cook additional 2 minutes.
• Stir in cumin, paprika, and cayenne and cook for 1 minute.
• Pour in tomatoes and season with salt and pepper; simmer until tomatoes have thickened (about 10 minutes), then stir in crumbled feta.
• Make divots for eggs and gently crack eggs into them; season with salt and pepper.
• Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes.
• If desired, sprinkle with cilantro and serve with hot sauce and warm corn tortillas.