How about that game!?!? I can’t believe the Patriots came back to win after being down by 25! But, that shows you to keep playing until the clock reads 0:00:00!! Now that the Super Bowl is over, I’m getting you ready for Valentine’s Day, which is next week. Today’s Meatless Monday is a great Shakshuka recipe. Serve up this egg dish to your sweetie to start off a great Valentine’s Day!
3 tablespoons extra-virgin olive oil
1/2 large onion
1/2 large red bell pepper
3 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 teaspoon sweet paprika
⅛ teaspoon cayenne, or to taste
2 (8-ounce) can whole plum tomatoes with juices, coarsely chopped
¾ teaspoon salt, more as needed
¼ teaspoon black pepper, more as needed
1/2 cup crumbled feta cheese
4 large eggs
Chopped cilantro, for serving
Shakshuka Ingredients
Preheat oven to 375 degrees
Heat oil in a large skillet over medium-low heat
Dice onion and bell pepper an add to skillet
Cook gently until very soft, about 10 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
Gently crack eggs into skillet over tomatoes
Season with salt and pepper
Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes
Top with feta cheese and cilantro
- 3 tablespoons extra-virgin olive oil
- 1/2 large onion
- 1/2 large red bell pepper
- 3 garlic cloves, thinly sliced
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- ⅛ teaspoon cayenne, or to taste
- 2 (8-ounce) can whole plum tomatoes with juices, coarsely chopped
- ¾ teaspoon salt, more as needed
- ¼ teaspoon black pepper, more as needed
- 1/2 cup crumbled feta cheese
- 4 large eggs
- Chopped cilantro, for serving
- Preheat oven to 375 degrees
- Heat oil in a large skillet over medium-low heat
- Dice onion and bell pepper an add to skillet
- Cook gently until very soft, about 10 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
- Gently crack eggs into skillet over tomatoes
- Season with salt and pepper
- Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes
- Top with feta cheese and cilantro