Shakshuka with Feta and Yogurt
This Middle Eastern dish is popular for breakfast in Israel, but it wins at dinner, too. When simmered together, peppers and tomatoes give the broth a savory-sweet flavor—all the better for bread dunking.
- 3 tablespoons olive oil
- 1 small yellow onion, chopped
- 3 jalapeño peppers, stemmed, seeded, and chopped
- 4 cloves garlic, sliced
- 1 teaspoon ground cumin
- 2 teaspoons paprika
- 1 28-ounce can whole plum tomatoes, tomatoes chopped and juices reserved
- ½ cup crumbled feta cheese
- Sea salt, to taste
- 4 eggs
- Ground black pepper, to taste
- ¼ cup Greek yogurt
- Chopped parsley or cilantro, for garnish
- Crusty bread or warm pita, for dipping
- Heat olive oil in a large, wide saucepan over medium-low heat. Add onion and jalapeños and cook, stirring occasionally, until soft and slightly browned, about 10 minutes. Add garlic and spices and cook 2 minutes more.
- Add chopped tomatoes and juices to the pan and simmer until sauce thickens, 10 to 15 minutes. Stir in feta. Taste and season with salt if desired.
- Using the back of a wooden spoon, make 4 shallow divots in the sauce. Crack eggs into divots and season with salt and pepper. Cover skillet and cook until egg yolks are just set, about 5 minutes. Dollop Greek yogurt over the top of the dish, sprinkle with parsley or cilantro, and serve hot with warm bread.
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