Lowcountry Shakshuka
Image of a skillet of ShakShuska

INGREDIENTS:

2 tablespoons 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 ounces small or cherry tomatoes, halved

1 teaspoon cumin

1 teaspoon smoked paprika

2 cups charleston mix “bold & spicy” bloody mary

6 large eggs

4 ounces feta cheese, crumbled

1/4 cup chopped cilantro

kosher salt

toasted bread to serve

DIRECTIONS:

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.