Savoury Israeli dish adapted from Saveur via Smitten Kitchen.
- ¼ c olive oil
- 3 jalapeños, stemmed, seeded, and finely chopped (medium-hot, use less or more to taste)
- 1 small yellow onion, chopped
- 5 cloves garlic, crushed then sliced
- 1 t ground cumin
- 1 t paprika
- 1 can (28-ounce) whole peeled tomatoes
- sea salt and freshly cracked black pepper to taste
- 6 eggs
- ½ c feta cheese, crumbled
- 1 T chopped flat-leaf parsley
- warm pita, for serving
Heat oil in a large skillet (that can go to the table) over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika and cook, stirring frequently, until garlic is soft, about 2 more minutes.
Add tomatoes and crush with a slotted spoon or potato masher, breaking them up into little chunks. Reduce heat to medium and simmer, stirring occasionally until thickened slightly, about 15 minutes. Season.
Crack eggs over sauce (space evenly over the sauce). Cover skillet and cook until whites are set, and yolks are just about set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Toss feta and parsley over shakshuka and serve with pitas for dipping. Makes 6-8 servings.