I know it might seem random to start introducing recipes and things of this nature to TW, but honestly, I love food so much I can’t help but share the recipes and things I love.
For example, last week, I forced my friends to partake in Pesach seder with my primary goal being able to force feed them a recipe I was trying out for brisket.
It went well.
Everyone loved it.
AND the entire time I was eating, all I was thinking about was, “wow, I need to share foods I love with my online peeps.”
So here I am, sitting in my apartment, transferring my first recipe from handwriting to text, for your pleasure.
This recipe is one of my favorite things to eat, especially when you don’t know what to make for dinner, lunch, or even breakfast—and is one that is literally in my oven as I type. Honestly, it is so simple to make and it only requires one pan and few ingredients—most of which are probably sitting in your cabinets or pantry already.
Without further adieu, because that is how I have to introduce all new things, Shakshuka as made by an old Sephardi woman named Cora, AKA my grandmother.
I N G R E D I E N T S
Yield: 2 – 4 servings
3 tbsp olive oil
4 garlic cloves, thinly sliced
1 yellow onion, thinly sliced
1 red bell pepper, seeded and thinly sliced
1 tsp cumin
1 tsp smoked paprika
1/4 tsp cayenne (use less if you don’t like it spicy)
1/4 tsp of thyme
1 pinch of oregano
1 pinch of sage
1 (14 oz.) can whole plum tomatoes, coarsely chopped
3/4 tsp kosher salt, to taste
3/4 tsp freshly ground black pepper
1/4 cup feta cheese, crumbled
4 large eggs
chopped cilantro for serving
M E T H O D
Heat oven to 375 degrees.
Heat oil in a large skillet, or stainless steel pan on medium-low heat. Add onion and red pepper. Cook gently until soft, about 10-15 min. Add garlic and cook until soft, 1-2 min. Stir cumin, paprika, cayenne, thyme, oregano, and sage and cook for 1 min. Pour in chopped tomatoes and season with salt and pepper. Simmer until tomatoes have thickened, about 10 min. Stir in crumbled feta.
Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet, or stainless steel pan to oven and bake until eggs are set, approx. 7-10 min.
Remove and sprinkle with cilantro. Eat with freshly baked bread, challah is the best with this.