1 Medium onion, halved & thinly sliced.
1 Medium red bell pepper, seeded & thinly sliced.
3 Cloves garlic, thinly sliced.
1 Tsp ground cumin.
1 Tsp paprika.
1/2 Tsp cayenne pepper.
1 14.5 Oz. can tomatoes. Cf. Notes below.
3 to 4 Oz. feta cheese.
2 Eggs.
Chopped cilantro.
Directions:
Heat oven to 375°.
Heat 3 tablespoons of olive oil in a skillet over medium-low heat. Add onion & bell pepper, and cook gently until very soft, about 20 minutes.
Add garlic and cook until tender, 1 to 2 minutes. Stir in cumin, paprika & cayenne.. Cook 1 minute.
Pour in tomatoes and season with salt & pepper. Simmer until tomatoes have thickened, about 10 minutes.
Stir in crumbled feta.
Gently crack eggs into skillet over tomatoes. Season with salt & pepper.
Transfer skillet to the oven and bake until the eggs are just set (still runny), 5 to 7 minutes.
Sprinkle with cilantro and serve with hot sauce.
Serves 2.
Notes:
"The only time I visited Israel, it was during Passover. Gastronomically, this was not the ideal time, given the dietary restrictions of the holiday. There was no pita bread, no hummus, no falafel. But I was thankful that there was shakshuka, eggs baked in fragrant tomato sauce, and a lot of it." (Melissa Clark)
The original recipe was designed for 3 to 6 servings, and required a 28 ounce can of whole plum tomatoes. That is way too much for 2 servings so I substituted what I could find, a 14.5 counce of diced Delallo tomatoes.
Recipe from New York Times, May 8, 2013, Section D2.