Shakshuka Recipe with Bacon and Feta
This amazing, verstaile, one-pot shakshuka recipe with bacon, feta, and cilantro makes a great weekend breakfast or weeknight dinner and reheats well.
- 1/3 lb bacon diced
- 1 onion medium, dIced
- 1 bell pepper diced - or two different colored half peppers
- 3 cloves garlic minced
- 1/2 tsp cumin seeds may substitute ground
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1/2 tsp Harissa powder may substitute paste
- 28 oz whole peeled tomatoes canned
- 28 oz crushed tomatoes canned
- 2 Tbsp tomato paste double concentrated
- 1 cup arugula may substitute spinach
- 4 oz feta
- 6 eggs
- 1/2 cup cilantro fresh
- salt and pepper to taste
Preheat oven to 350.
Add diced bacon to cold frying pan. Place over medium heat. Cook about 15 min or until beginning to crisp.
Add diced onion and bell pepper with a pinch of salt and a few turns of black pepper. Add cumin, garam masala, turmeric, and Harissa. Cook 2 minutes. Add garlic and cook one more minute.
Add canned tomatoes and tomato paste. Stir well to combine. Turn heat to medium-low and simmer 15-20 min (longer is OK - turn down to low if needed), stirring occasionally with wooden spoon. When stirring, use back of spoon to crush whole tomatoes against side of pan.
Stir in arugula (or spinach) and 3 oz feta (reserve 1 oz for last step). Cook 1 min. Taste and adjust salt.
Make 6 wells, one at a time, and crack an egg into each. Spoon tomato sauce over white of egg, leaving yolk visible. Place into 350 oven for 5 min for runny yolks or 7 min for yolks cooked through.
Remove from oven. Sprinkle pan with cilantro and remaining feta. Serve with rice, bread, pita, naan, or papadums.
**This recipe serves 4-6 people. Adjust the number of eggs as needed. If desired, eggs can be poached or soft-boiled separately and served on top of tomato sauce. **For spice descriptions and substitutions, see main body of article