Friday, May 29, 2015


My mother is the queen of omelets. She would not just make a plain omelet. Or cheese omelet. She would add potatoes sometimes. Or tomatoes and feta. Or mushrooms and green beans. This Shakshuka recipe I stumbled upon reminds me of her tomato and feta omelet. I was excited to make it. As it reminded me of not only her feta and tomato omelet but also a red pepper and tomato dip she makes called Ajca. There are many varieties of Shakshuka. It is a heavy meal but can be enjoyed at any time during the day. I would recommend lots of pita bread or toast to sop up the delicious vegetable juices. 


Adapted from the NY Times


    3 tablespoons 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 teaspoon ground cumin

    1 teaspoon sweet paprika

    ⅛ teaspoon cayenne, or to taste

    1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped

    ¾ teaspoon salt, more as needed

    ¼ teaspoon black pepper, more as needed

    5 ounces feta cheese, crumbled (about 1 1/4 cups)

    6 large eggs

     Chopped cilantro, for serving

     Hot sauce, for serving


    Heat oven to 375 degrees.

    Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta.

    Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.

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