Shakshuka with Feta (& Chorico)

Shakshuka originated in North Africa and variations can be found along the Mediterranean and Middle East

INGREDIENTS

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

*Good, sliced cured Chorizo, optional (*our addition)

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

6 large eggs

Chopped cilantro, for serving

Hot sauce, for serving

PREPARATION

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. Distribute sliced Chorizo. Stir in crumbled feta.

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