Shakshuka
Serves: 4
- 3 Tbs 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
- ⅛ tsp ground cayenne
- 3 cup (710 ml) plum tomatoes with juices, roughly chopped
- ½ cup (118 ml) American pale ale
- ¾ tsp kosher salt
- ¼ tsp black pepper
- 5 oz (142 g) feta, crumbled (about 1¼ cups), divided
- 4 large eggs
- Cilantro sprigs, for serving
Preheat the oven to 375°F (191°C). Heat the oil in a large skillet over medium-low. Add the onion and bell pepper and cook gently until soft, about 20 minutes. Add the garlic and cook until tender, 1 to 2 minutes; stir in the cumin, paprika, and cayenne, and cook 1 minute. Pour in the tomatoes and beer and season with ¾ tsp salt and ¼ tsp pepper; simmer until the tomato mixture has thickened, about 10 minutes. Taste and add more salt and pepper, if needed. Stir in 4 oz (113 g) crumbled feta. Gently crack the eggs into the skillet over the tomato mixture and season the eggs with salt and pepper. Transfer the skillet to the oven and bake until the eggs are just set, 7–10 minutes. Sprinkle with the cilantro and remaining 1 oz (28 g) feta cheese.