Friday 1 June 2018

Shakshuka with Feta

A recipe I saw recently on the New York Times - and on the same day - on Spiegel.de.
Here's how I did it

What you need

  • a large red pepper/bell pepper
  • 4 tomatoes
  • 1 onion
  • 1 clove garlic
  • 1 carrot
  • feta cheese
  • 4 eggs
  • cumin seeds and paprika powder
  • pepper/salt
  • 3 table spoons olive oil

Equipment

  • oven - preheated to ca 180C
  • frying pan/skillet - heat resistent - as it will go into the oven

How you do it

  • preheat oven to 180C
  • peel & chop onion, carrot & garlic
  • cut the pepper, get rid of the seeds and cut into thin slices
  • wash and quarter the tomatoes
  • heat up skillet/pan and add the oil
  • when hot add chopped onion, carrot and pepper - but not yet garlic
  • stir until pepper is getting soft and carrot/onion getting a bit darker
  • add chopped garlic and spice with paprika and cumin seeds
  • add salt/pepper
  • stir for ca 1-2 minutes
  • add the quartered tomatoes and stir
  • continue to cook until the tomatoes start to get soft and liquid. You may want to add just a little water to it to keep the sauce from burning. This may take ca 10 min
  • in the meantime slice/cut the feta cheese into little cubes
  • take the pan/skillet off the heat and mix the feta cheese cubes into it
  • break each egg and add on top of the sauce
  • put into the pre-heated oven and bake for ca 15min

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