Baked Eggs, Tomatoes and Chiles - Shakshuka
Description
Shakshuka is a popular breakfast dish that originated in Tunisia and is served in Israel and the Middle East. It's a dish of poached eggs in a sauce made of tomatoes, green chiles, onion and seasoned with cumin. Serve it with a crusty bread and hot sauce,
Ingredients
3 cloves garlic, divided
3 lb. ripe plum tomatoes, cut into ½-inch pieces
1 medium onion, finely chopped
4 T. extra-virgin olive oil, divided
2 T. chopped fresh parsley, plus more for garnish
¾ t. salt, divided
½ t. black pepper, divided
2 large green chiles, such as Anaheim, finely chopped
1 t. ground cumin
⅓ c. freshly chopped basil
½ c. crumbled feta cheese
4 large eggs
hot sauce, for serving, optional
Directions
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Preheat oven to 450 degrees.
Slice 2 garlic cloves; toss with tomatoes, onion, 3 T. oil, parsley and ¼ t. each salt and pepper, in a large bowl. Spread evenly on a large rimmed foil covered baking sheet or in a shallow roasting pan. Roast until tomatoes are shriveled and browned, about 45 minutes.
Chop remaining garlic clove. Heat the remaining 1 T. oil in a large skillet over medium heat. Add the garlic and chiles; cook, stirring, for 2 minutes. Add cumin; cook, stirring, for 30 seconds. Stir in the tomato mixture, basil and the remaining ½ t. salt. Bring to a simmer; cook, stirring occasionally, until tomatoes are mostly broken down, 6 - 8 minutes.
Make 4 deep indentations in the sauce with the back of a spoon; carefully crack an egg into each indentation. Sprinkle the eggs with the remaining ¼ t. pepper. Cover; cook over medium-low heat until whites are set, 6 - 8 minutes. Remove from heat; sprinkle with feta cheese; let stand, covered, for 2 minutes, letting the eggs continue to cook a little as they stand.
Garnish with parsley. Serve with hot sauce, if desired.
4 servings.