Description
Adapted from Smitten Kitchen
Ingredients
Scale
- 1/4 cup olive oil
- 1 4-ounce can of green chilies – fire roasted and diced
- 1 small yellow onion, chopped
- 5 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 tablespoon paprika
- 2 14-ounce cans diced and fire roasted tomatoes
- 1/2 cup water
- Salt, to taste
- 4 eggs
- 1/3 cup feta cheese, crumbled
Instructions
- Heat oil in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.
- Add tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 12 minutes. Season sauce with salt.
- Make 4 small wells in your sauce. Crack an egg into each well. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta.