Grilled Shakshuka with Feta
Ingredients
- 1/4 c. olive oil
- 1 medium onion, diced
- 5 cloves garlic, thinly sliced
- 1 yellow bell pepper, sliced
- 1/4 c. thinly sliced jalapeno
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 2 1/2 lbs vine-ripened tomatoes, cored and cut into wedges
- 2 tsp kosher salt, plus more for seasoning
- 4 or 5 large eggs
- 4 oz feta cheese, crumbled
- Freshly cracked black pepper, for seasoning
- Finely chopped cilantro or parsley leaves, for garnish
- 3 pitas
Preparation
Preheat the grill on high or use a stovetop.
Place a 10-12 inch cast-iron or heat-proof skillet on the grill.
Heat the pan for 2-3 minutes, then add the oil and onion, close the hood and cook, stirring once or twice, until the onions soften, about 8 to 9 minutes.
Stir in the garlic, bell pepper, jalapeño, cumin, and paprika, cover, and cook, stirring, until the peppers are slightly softened, about 3 to 4 minutes.
Uncover, stir in the tomatoes and 2 tsp salt, close the grill and cook, stirring every 5 minutes, until the tomatoes have slumped and the mixture has concentrated slightly, about 15 to 17 minutes.
Create wells with the back of a spoon and carefully crack the eggs into the wells.
Sprinkle with feta, close the grill and cook until the whites are opaque, about 5 minutes.
During the last two minutes, place the pitas directly onto the grill to warm and char slightly.
Uncover, season shakshuka with salt and pepper, and garnish with herbs.
Serve with pita.
Tips
Anything a stovetop can do, a grill and the great outdoors can do better, even in urban settings.
Use a gas grill or wood for best results, and don't be afraid of getting a sizzle to help tomatoes reduce into a garlicky sauce.
Feta adds salty creaminess, and this dish has roots in the Maghreb, popularized in various regions.
