MILWAUKEE -- Want to make your dinner a little bit more "egg-citing?" Well, how does Shakshuka sound? In this week's Dining with Duria, Angelica shows us how to prepare Shakshuka with Feta.
Shakshuka with Feta
Served in a 10' cast iron skillet
1. Heat oil in a large skillet over medium-high heat. Add onion and bell pepper and jalapeno. Cook until soft, about 5-10 minutes. Add garlic and cook until tender. Stir in cumin, paprika, cayenne.
2. Pour in tomatoes and season with salt and pepper. Simmer until tomatoes have thickened, about 10 minutes.
3. Lower heat to medium. Make 6 divots in the sauce and gently crack eggs into skillet over tomatoes. Season again with salt & pepper. Cover and cook eggs until whites start to get firm, about 5-10 minutes.
4. Sprinkle with crumbled feta and cilantro and serve hot with bread.