Shannon's Shakshuka

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/4 cup olive oil
• 1 sweet onion, peeled and diced
• 3 garlic cloves, peeled and thinly sliced
• 1/2 teaspoon chili paste
• 1 teaspoon sea salt
• 1 teaspoon black pepper, freshly ground
• 2 teaspoons paprika, sweet
• 1 teaspoon caraway seed, crushed
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 14 ounces diced tomatoes
• 2 tablespoons tomato paste
• 2 teaspoons honey
• 1 teaspoon balsamic vinegar
• 1 cup kale, coarsely chopped (swiss chard or spinach are nice too)
• 4 ounces feta cheese, cut in generous, bite-sized cubes
• 4 -6 eggs

Recipe

• 1 in a large cast iron or heavy bottomed steel skillet, heat the olive oil over medium high heat.
• 2 add the onions and the garlic and cook for 5 minutes, until soft and translucent.
• 3 add the chili paste, salt, pepper, and spices.
• 4 cook for a minute, stirring constantly, to release their fragrance.
• 5 add the tomatoes, tomato paste, honey, and vinegar, reduce the heat to medium, and cook for 12 to 15 minutes, or until the sauce has reduced some.
• 6 stir in the chopped greens.
• 7 meanwhile, preheat the oven to 375ºf (180ºc.).
• 8 divide the sauce into 6 baking dishes and press the feta cubes into the sauce.
• 9 set the baking dishes on a baking sheet, make an indentation in each, and crack and egg into the center. or,.
• 10 leave the sauce in the skillet, press the feta cubes in and make six indents evenly around the skillet.
• 11 crack the eggs into the indents.
• 12 bake until the eggs are cooked to your liking, anywhere from 10 to 15 minutes – begin checking them sooner to get them just right.
• 13 if the yolks begin to get a little firm on top before the whites are cooked, drape a sheet of foil over or an oven proof lid, but avoid having it touch the yolks.
• 14 serve with lots of crusty bread for scraping up the sauce.
• 15 for a gluten-free friendly option serve over hot oatmeal or brown rice.