When I first tried the famous New York Times recipe for shakshuka, I never veered from it. I had tried real shakshuka before but didn’t want to mess up that perfectly-crafted flavor profile that’s existed for hundreds of years. Fast forward to now and I’m comfortable experimenting. On a recent trip to Northern Spain, I got to know the flavors of the region. Piquillo peppers, smoked paprika, and pork were plenty. When I visited a small shop in Pamplona that had virtually every regional produce in a can or jar, I knew exactly what I was going to do with these beautifully-roasted sweet piquillo peppers.
Serves: 2 Time: 30 minutes
- 4 large eggs
- 1 c roasted piquillo peppers, diced (they're near the jars of olives and pickles in the store)
- 1 14 oz can diced tomatoes
- 1/2 c full-fat crumbled feta cheese
- 1/2 c diced white onion
- 1/4 c olive oil, plus more for drizzling
- 1 tsp salt, plus more to taste
- 1 tsp Greek or Italian seasoning blend
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1 pinch of sugar
- fresh parsley leaves
- red chili flakes
- baguette or crusty bread for dipping
- Preheat your oven to 350 degrees.
- In a large cast iron or oven-proof skillet, sauté the onions and olive oil on medium heat.
- Once the onions become translucent, add the peppers, tomatoes, salt, Greek seasoning, black pepper, smoked paprika, and sugar. Sauté for another 5-10 minutes, or until you have a thick mixture (similar to a bolognese sauce).
- With a spatula, create four small nests and crack the eggs over them. Crumble feta over the skillet, as well as red chili flakes and more black pepper if desired.
- Bake for 10 minutes for over easy eggs, 12 for medium, and 15 for eggs over hard.
- Garnish with parsley and a drizzle of olive oil and serve with fresh bread. Muahhh!