Shakshuka

The Casserole Queens Make-a-Meal Cookbook, p. 60

Cooking spray

¼ cup olive oil

2 jalapeno peppers, stemmed, seeded, and finely chopped

3 shallots, chopped

5 garlic cloves, crushed and sliced

2 teaspoons smoked paprika

1 teaspoon ground cumin

1 teaspoon salt

½ teaspoon cayenne pepper

1 (28-ounce) can crushed tomatoes

1 (8-ounce) can tomato sauce

½ cup vegetable stock, homemade or store bought

8 large eggs

½ cup crumbled feta cheese (4 ounces)

1 tablespoon chopped flat-leaf parsley

6 pita bread rounds, for serving

As usual, always wash your hands after chopping chilies.

Preheat the oven to 350F. Spray a 9x13-inch casserole dish with cooking spray.

In a large saute pan set over medium heat, heat the oil. Add the jalapenos and shallots and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add the garlic, paprika, cumin, salt, and cayenne. Cook, stirring frequently, until the garlic is soft, about 2 more minutes. Add the crushed tomatoes, tomato sauce, and vegetable broth. 

Your house will smell wonderful at this point. But wait! There's more!

Stir well. Pour the sauce into the prepared casserole dish, cover it with foil, and put it in the oven. Bake for 20 minutes, stirring midway through.

Pull the casserole dish out of the oven and crack the eggs over the sauce so that the eggs are evenly distributed throughout the casserole dish. Cover the dish with foil and cook until the yolks are just set, about 10 minutes. Sprinkle with the feta and parsley and serve with the pita bread.

Heck yeah pretty food!

I ate mine with GF crackers, but here's what the recommended serving looks like, accompanied with a little broccoli too.

My Rating: 4/5 "Loved the kick to this. It's a really nice blend of spices that all pop together really well. It's so fun to dip your food out of a bowl with bread! I would have liked more eggy goodness in there, but the eggs it did have were quite nice."