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 small bell pepper (red, yellow, or orange), seeded and diced
1 large clove garlic, thinly sliced or minced (preferred)
¼ tsp. ground cumin
¼ tsp. spicy/smoked paprika
A pinch cayenne
1 c. roasted Roma tomatoes*
Salt (as needed
Pepper (as needed)
¼ cup feta cheese, crumbled
2 large eggs
Chopped cilantro and hot sauce, for serving (optional)
Tortillas, for serving (optional)
 
*Roasted tomatoes:

• Cut 8 to 10 tomatoes lengthwise and lay out on parchment-lined baking sheet
• Drizzle olive oil over the tomatoes, then sprinkle with Kosher salt and cracked pepper
• Bake at 275° F for 4 (or more) hours.

Roast the tomatoes the day before, and you can leave them in the oven when they are done and cut them up the next morning.

• 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; 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, approximately 10 minutes.

If desired, sprinkle with cilantro and serve with hot sauce and warm corn tortillas.