Meet your new mid-week flavor pick-me-up, a la Roasted Pepper Shakshuka. This spin on the traditional Middle Eastern dish is smokey, full-bodied and warmly spiced, not spicy hot, thanks to fire roasted tomatoes, jarred roasted bell peppers (time saver!), and smoked paprika.
- 2 Tbsp olive oil
- 1/2 large onion, sliced
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 4 garlic cloves, minced
- 2 14.5-oz cans fire roasted diced tomatoes
- 1 cup jarred roasted bell peppers, drained and chopped
- 1/4 cup minced cilantro, divided
- 1 cup crumbled feta, divided
- 6-8 eggs
- Minced parsley (optional)
- Pita bread, warmed
In a 12-inch skillet, heat olive oil over medium heat. Once oil is hot (and shimmers), add onion and saute for 5 minutes. Stir in cumin, paprika, and garlic and cook for 30 seconds more.
Add the tomatoes, peppers, and 3 tablespoons of the cilantro and bring mixture to a simmer. Stir in the feta cheese (reserve 1-2 tablespoons), then season sauce to taste with salt and pepper.
Using a wooden spoon, create wells in the sauce and drop in cracked eggs, one at a time. Continue to simmer sauce over medium-low heat for 5-6 minutes, or until egg whites are just set. Garnish with reserved cilantro, feta, and parsley.
Serve with warm pita bread.