Ingredient: paprika

A few months back, I was on a business trip in Los Angeles where I ate Shakshouka at the La Brea Bakery Cafe. It was delicious, comforting, and seemed easy enough to make at home and for the Meatless Mondays vegetarian blog posts.

Shakshouka is originally a North African egg and tomato sauce dish but has become extremely popular throughout the middle east. It is typically served in a cast iron skillet with bread to soak up the sauce.

I took some liberties with this Shakshouka recipe, mainly because I only had roasted red bell peppers rather than plain and I didn’t want to go to the grocery.

Additionally, I added feta, because I have read that is sometimes done and I’m always looking for an excuse to sprinkle cheese on things.

I should also mention that I did not even pretend I was going to feed this to the kids. My daughter doesn’t eat eggs “EVER” and my son had fallen asleep on the couch at 4:30 because he refused to nap at 2. He was still sleeping at dinner time and there was no way he was going to feel adventurous about food when he finally woke up to eat something. My husband, however, loved it.

This article originally published on http://www.groundingup.com

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Print Recipe

Shakshouka with Feta and Fire Roasted Bell Peppers

Eggs cooked in a savory tomato, onion, and roasted bell pepper sauce and baked with feta cheese. Served over mixed grains our couscous.

Course

Main Dish

Cuisine

Vegetarian

Prep Time

45 minutes

Servings

people

Ingredients

• 3 tbsp olive oil
• 1 yellow onion cut in half and thinly sliced
• 3 cloves garlic thinly sliced
• 1 red bell pepper roasted either canned or fresh
• 28 ounce can whole tomatoes
• 1 tsp ground cumin
• 1 tsp paprika
• 1/8 tsp cayenne pepper or to taste
• 3/4 tsp salt or to taste
• 1/2 tsp ground black pepper or to taste
• 5 ounces feta or goat cheese
• 4-6 whole eggs
• 1 bunch fresh herbs coriander, cilantro, parsley, whatever

Course Main Dish Cuisine Vegetarian Prep Time 45 minutes Servings people Ingredients 3 tbsp olive oil 1 yellow onion cut in half and thinly sliced 3 cloves garlic thinly sliced 1 red bell pepper roasted either canned or fresh 28 ounce can whole tomatoes 1 tsp ground cumin 1 tsp paprika 1/8 tsp cayenne pepper or to taste 3/4 tsp salt or to taste 1/2 tsp ground black pepper or to taste 5 ounces feta or goat cheese 4-6 whole eggs 1 bunch fresh herbs coriander, cilantro, parsley, whatever

Instructions

1. preheat your oven to 375. Prepare this entire dish in a large cast iron skillet if you have one.
2. Chop or roughly process the whole tomatoes combined with your roasted red bell peppers. Mine came from a jar but freshly roasted bell peppers work as well.

   
3. Thinly slice the onion and garlic and saute in the skillet with 3 tablespoons of olive oil until their are very soft and beginning to brown. You may also thinly slice your bell pepper and add it at this stage if you prefer that over the food processor.

   
4. Add your tomatoes and peppers from the food processor. Add the spices including the salt and pepper and mix well. Simmer for 10 minutes until the sauce thickens a bit.

   
5. Add the feta and stir to combine

   
6. Create small wells in the sauce using a spoon and crack an egg into each one being careful not to get any shells in there. Then place the skillet in the oven and cook for 7-10 minutes more.

   
7. Garnish and serve.

   

Recipe Notes

We served this over mixed grains, but I think technically, shakshouka is meant to be served with bread. Either way, it is an easy, delicious, and healthy meatless Monday option.