Shakshuka with Peppers, Feta, and Olives

Shakshuka with Peppers, Feta, and Olives
Yields: 4
  • 1 lb. package Sinfully Sweet Campari tomatoes, cut into ⅛’s
  • 2 Tbsp. olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, thinly sliced
  • 1 red bell pepper, cut into 2-inch slivers
  • 1 tsp. ground cumin
  • 1 tsp. paprika
  • Pinch of cayenne
  • 1 Tbsp. tomato paste
  • ½ tsp. Kosher salt
  • Freshly ground pepper
  • 4 large eggs
  • 3 oz. feta cheese
  • ⅓ cup pitted Kalamata olives
  • Handful of fresh dill
  • Handful of fresh cilantro
  1. Heat oil in a 12-inch skillet over medium heat. Add onion and cook, stirring, for 5 minutes, until translucent (reduce heat if onions are browning).
  2. Add garlic and cook 2 minutes. Add peppers and cook until softened, about 5 minutes.
  3. Add cumin, paprika, cayenne, tomato paste, salt, and pepper. Cook, stirring, for 2 minutes
  4. Add ¼ cup water, stirring to release any brown bits on pan, and add tomatoes. Cook, stirring gently a few times, for 5 to 7 minutes. Add ¼ cup more water if needed. It should be saucy, not dry.
  5. Dig a little well, and crack an egg into it. Repeat for the other 3 eggs, spacing them evenly. Crumble the feta into large pieces and scatter around the eggs. Do the same with the olives.
  6. Cover and cook over medium-low until the eggs are done to your liking, about 15 minutes.
  7. Top with the herbs, and serve immediately.

Recipe and photography by Susan Spungen

Read – Unfussy Holidays