Shakshuka

Name: Shakshuka
Yield: Serves 4
Ingredients: 3 tablespoons, vegetable oil; 2 , onions, chopped fine; 2 , yellow bell peppers, stemmed, seeded, and cut into ¼-inch pieces; 4 , garlic cloves, minced; 2 teaspoons, tomato paste; 1 teaspoon, ground cumin; 1 teaspoon, turmeric; , Salt and pepper; 1/8 teaspoon, cayenne pepper; 1½ cups jarred, piquillo peppers, chopped coarse; 1 , (14.5-ounce) can diced tomatoes; 1/4 cup, water; 2 , bay leaves; ⅓ cup, chopped fresh cilantro; 8 , large eggs; 2 ounces, feta cheese, crumbled (½ cup)

Main Courses
Eggs
Gluten Free
Vegetarian

By Anne Wolf

The key to great shakshuka is balancing the piquancy, acidity, richness, and sweetness of its ingredients.

SERVES 4

TIME 1 hour

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