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

Steps

1. Preheat oven to 450 degrees.
2. 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.
3. 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.