Name: LOWCOUNTRY SHAKSHUKA
Ingredients: 2 tbsp Extra virgin olive oil; 1 Sweet onion (thinly sliced); 3 Cloves Garlic (thinly sliced); 1 Red bell pepper (seeded and sliced); 1 Yellow bell pepper (seeded and sliced); 8 oz Small or cherry tomatoes (halved); 1 tsp Cumin; 1 tsp Smoked paprika; 2 Cups Charleston mix “bold & spicy” bloody mary; 6 Large Eggs; 4 oz Feta cheese, crumbled; ¼ Cup Chopped cilantro; Kosher salt; Toasted bread to serve

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LOWCOUNTRY SHAKSHUKA

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Course Main Course

Cuisine Mediterranean

Equipment

1 Skillet
1 Oven

Ingredients

2 tbsp Extra virgin olive oil
1 Sweet onion thinly sliced
3 Cloves Garlic thinly sliced
1 Red bell pepper seeded and sliced
1 Yellow bell pepper seeded and sliced
8 oz Small or cherry tomatoes halved
1 tsp Cumin
1 tsp Smoked paprika
2 Cups Charleston mix “bold & spicy” bloody mary
6 Large Eggs
4 oz Feta cheese, crumbled
¼ Cup Chopped cilantro
Kosher salt
Toasted bread to serve

Instructions

Preheat oven to 375°F.
In a large skillet over medium-high heat, heat olive oil until shimmering.
Add onions, salt generously, and cook, stirring frequently until the onions begin to brown (about 10 minutes).
Add garlic to skillet and cook until toasted (about 5 minutes).
Add peppers and tomatoes and cook until they begin to soften (about 5 minutes).
Add cumin, paprika, and Charleston Mix and cook until slightly reduced (about 10 minutes).
Crack eggs into skillet and scatter along with the feta.
Place in oven and bake until egg whites are set (about 5-7 minutes).
Remove from oven, top with cilantro, and serve with warm bread.