3 Serrano, or jalapeños seeded and chopped
1 yellow onion diced
6 cloves of garlic
1 tsp cumin ground
1 T smoked paprika
28oz can tomato strips or crushed tomatoes
3/4 c crumbled feta cheese
1 T parsley diced
Heat oil in a 12" skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.
Add crushed tomatoes and their liquid to skillet along with 1⁄2cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 20 minutes. Season sauce with salt.
Crack eggs over sauce so that eggs are evenly distributed across sauce's surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pita, for dipping.
Mediterranean Restaurants in KC
Marble Top Cafe
For authentic Mediterranean food
Al Habashi House
For Israeli and Mediterranean cuisine
For Greek and Mediterranean food served in a shell gas station
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