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My first attempt at a tangy shakshuka.
The recipe I used has a tangy profile, but you can add or subtract spices at your own discretion.
Recipe:
1 bell pepper (red, orange, yellow, or all 3)
1 large white/yellow Onion
3 Garlic cloves
1 can (28 oz) Plum tomatoes
Chopped Fresh tomatoes
5 oz Fresh Feta Cheese
1 tsp Cumin, 1 tsp Paprika, 1/8 tsp Cayenne
Chopped cilantro
Extra virgin olive oil
Kosher salt
fresh cracked pepper to taste
7-8 Eggs
Heat oven to 375 F (190 Celsius)
In a large pan, turn heat to low-medium and add extra virgin olive oil
Slice thinly 1 large onion, 1 bell pepper, and add to pan with heated oil - cook until soft
Add 3 thinly sliced garlic cloves, cook for 1-2 minutes
Stir in 1/8 tsp cayenne, 1 tsp paprika and 1 tsp cumin - cook @ 1 minute
Add 1-28 ounce (800 grams) can of plum tomatoes
Add 1-2 vine ripened tomatoes, chopped
Season with 1/4 tsp ground pepper and 3/4 tsp salt
Simmer @ 10 mins until tomatoes thicken
Add more salt and pepper to taste
Stir in 5 ounces (140 grams) of Feta cheese
Add 8 eggs by cracking them over the pan mixture - season with salt and pepper to taste
Transfer the pan to the oven, and bake until the egg whites turn white color, and the eggs basically set - usually 7-10 minutes but possibly longer
Remove the pan from the overnight and sprinkle with cilantro
Transfer to your plate and then to your 👄
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