Shakshuka FTW! All you need are a handful of ingredients and a great pan that can go from stove-top to oven like this Le Creuset French oven.
- 2 tablespoons extra-virgin olive oil
- 1 large red onion
- 6 large garlic cloves, minced
- 1 tablespoon paprika
- 2 teaspoons cumin
- 1 teaspoon cayenne
- 3 (15 oz.) cans diced tomatoes
- Salt & pepper, to taste
- 1/4 cup crumbled feta, plus more for garnish
- 7 large eggs
- 2 tablespoons fresh basil, chopped
Preheat oven to 400°F. Heat oil in a large skillet over medium-high heat. Add onion and garlic and cook until translucent, 3-5 minutes. Add paprika, cumin, and cayenne.
Add diced tomatoes and season with salt & pepper. Let cook until tomatoes are fully heated through and slightly thickened, 6-8 minutes. Add feta and stir to combine.
Using a wooden spoon, create small divots in the tomato mixture to crack the eggs. Once eggs are all in the skillet, transfer skillet to the oven. Bake until eggs are just barely set, 7-9 minutes. Garnish with feta and basil, and serve immediately.