Shakshuka

Name: Shakshuka
Ingredients: .999 box 1/4 cup olive oil, small can drained chopped green chiles, (can use fresh if brave), 1 to 2 small vidalia onions, chopped, 5 cloves garlic, crushed and chopped, 1 teaspoon chili powder, 1 tablespoon smoked paprika, 1 28-ounce can crushed tomatoes, undrained 1/2 cup stock, 2 tortillas cut into strips, Kosher salt and pepper to taste, 6 eggs, 1/2 block of feta cheese, chopped, generous amount of chopped flat-leaf parsley, extra Tortillas and/or Warm pitas, for serving; 6 ears eggs; 1 ear sweet onion

3 ingredients

4 steps

Ingredients

.999 box 1/4 cup olive oil, small can drained chopped green chiles, (can use fresh if brave), 1 to 2 small vidalia onions, chopped, 5 cloves garlic, crushed and chopped, 1 teaspoon chili powder, 1 tablespoon smoked paprika, 1 28-ounce can crushed tomatoes, undrained 1/2 cup stock, 2 tortillas cut into strips, Kosher salt and pepper to taste, 6 eggs, 1/2 block of feta cheese, chopped, generous amount of chopped flat-leaf parsley, extra Tortillas and/or Warm pitas, for serving
6 ears eggs
1 ear sweet onion

Directions

1

Heat oil in a 12-inch stainless steel (not iron) skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, chili, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.
2

Add crushed tomatoes and their liquid to skillet along with 1/2 cup stock, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt
3

I added strips of corn tortilla here to give some more texture to sauce. Crack eggs over sauce so that eggs are evenly distributed across sauce's surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk.
4

Sprinkle shakshuka with feta and parsley and serve with warm pitas (or tortillas), for dippin