Shakshuka

Submitted By: Downhome

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Difficulty: easy Prep Time: More than 15 Minutes Total Time: More than 1 hour

2-3 tbsp olive oil
1 medium onion, diced
1 large red pepper, diced finely
1 fresh chile pepper, seeds removed, minced
Or start with 1/4 tsp cayenne pepper or 10-12 dashes hot sauce.
1 tsp paprika
1 tsp caraway or fennel seeds, crushed (optional)
1/2 tsp each ground cumin and turmeric
3 cloves garlic, minced
2 tbsp tomato paste
2 tsp honey or 1 tsp brown sugar
1 tsp vinegar (red wine, sherry or cider)
1 tsp each salt and fresh ground black pepper, or to taste
1 (28 oz) can diced tomatoes
1 cup chopped greens (eg. kale, Swiss chard, mature spinach)
1 cup feta cheese, cut in 1-inch cubes
4-8 eggs, depending on one or two eggs per person
Fresh parsley or cilantro, chopped for garnish

In a wide, non-stick frypan, over medium heat, fry onions and red pepper in oil 2-3 minutes, then add chile and spices. Cook, stirring occasionally, until softened. Add garlic and cook a minute more. Stir in tomato paste, honey, vinegar, salt and pepper. Add tomatoes and simmer on med. to med.-low heat for 10-15 minutes until sauce is thickened but still saucy. If too thick, add a little water. Taste and adjust seasonings. Remember you will gain a little saltiness later from the feta. Stir in the greens. To finish the Shakshuka on the stovetop, reduce heat to a gentle simmer, scatter feta into sauce; make little wells and crack in the eggs. Add a tiny sprinkle of salt atop each egg. Cover and cook eggs 3-5 minutes, to your liking. You can nudge a little sauce over the whites, but leave the sunny yolks poking through.
If you prefer to finish the Shakshuka in a preheated 375°F oven, transfer sauce to a baking dish (or individual ramekins). Add feta and eggs as above. Cover with a lid or tent with foil and bake 10-15 minutes, until eggs are done to your liking. Serve garnished with herbs.