Breakfast Shakshouka

Name: Breakfast Shakshouka
Ingredients: About 1/4 cup extra-virgin olive oil, divided; 1 small onion, chopped; 3/4 cup chopped fresh Anaheim chiles or 1 can (4 oz.) chopped Anaheim chiles, drained; 2 garlic cloves, chopped; 1 teaspoon ground cumin; About 1/2 tsp. kosher salt; 1 tablespoon sweet or hot paprika; 1 can (28 oz.) crushed tomatoes; 2 teaspoons sugar; 1/4 cup chopped flat-leaf parsley, divided; 6 large eggs; Pepper; 1/2 cup crumbled feta cheese

13 ingredients

4 steps

Ingredients

About 1/4 cup extra-virgin olive oil, divided
1 small onion, chopped
3/4 cup chopped fresh Anaheim chiles or 1 can (4 oz.) chopped Anaheim chiles, drained
2 garlic cloves, chopped
1 teaspoon ground cumin
About 1/2 tsp. kosher salt
1 tablespoon sweet or hot paprika
1 can (28 oz.) crushed tomatoes
2 teaspoons sugar
1/4 cup chopped flat-leaf parsley, divided
6 large eggs
Pepper
1/2 cup crumbled feta cheese

Directions

1

Heat 2 tbsp. oil in a 12-in. cast-iron skillet over medium-high heat on a camp stove. Saute onion and fresh chiles, if using, until softened, 7 to 8 minutes. Add canned chiles, if using, garlic, cumin, 1/2 tsp. salt, and the paprika; cook, stirring, until garlic is softened, about 1 minute.
2

Add tomatoes and sugar; bring to simmering, then reduce heat and cook until flavors are blended and mixture is a little thicker, about 15 minutes. Stir in 1 tbsp. parsley.
3

With a wooden spoon, make 6 depressions in tomato mixture. Crack 1 egg into each and sprinkle with salt and pepper. Cover skillet tightly with a lid or foil. Cook until eggs are set but yolks are still runny, rotating skillet 180° halfway through cooking, 5 to 9 minutes.
4

Scatter feta and remaining 3 tbsp. parsley over shakshouka, then drizzle with remaining 2 tbsp. oil. Serve with more oil at the table if you like.