Shakshuka with Feta

Ingredients:

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.