Shakshuka

Name: Shakshuka
Yield: 4 servings
Ingredients: 2 tablespoons olive; 1 medium onion, peeled and diced; 3 cloves garlic, peeled and thinly sliced; 1/2 - 1 chile pepper, stemmed, sliced in half and deseeded, then finely diced; 1 1/2 teaspoons salt; 1 teaspoon freshly ground black pepper; 1 teaspoon paprika; 1 teaspoon caraway seeds, crushed; 1 teaspoon cumin seeds, crushed (or 3/4 teaspoon ground); 1/2 teaspoon tumeric; 2 lbs. ripe tomatoes, cored and diced; 2 tablespoons tomato paste; 2 teaspoons honey; 1 teaspoon red wine or cider vinegar; 4 ounces feta cheese, cut in generous, bite sized chunks; 4-6 eggs

Serves 4

garlic onions peppers tomatoes

Method

We were so lucky to have a few friends from Chez Panisse join us for a weekend here at the farm. For lunch one day they made a fabulous shakshuka, and I thought I would share a version here. The list of ingredients is long, but with nothing too obscure!

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Recipe from: David Lebovitz

From the farm's kitchen

View the original recipe