Shakshuka

Imagine dipping into this gooey Shakshuka goodness on a slow, cozy Saturday morning. We love this "one-pan-wonder" for a savory, spicy, and satisfying meal with the family-- really, it's great for anytime, not just breakfast! Enjoy with some sourdough toast, warm pita bread, or on its own!

Ingredients:

6 Eggs
1 Red Pepper Diced
2-3 Medium Sized Tomatoes Diced
1 Medium Sized Onion, sliced thin
2-3 Large garlic cloves, Minced
Juice of half a lemon
1/2 Cup of Feta Cheese (feel free to add more or less)
2 Tbsp Cilantro Chopped
2 tsp Paprika
1 tsp Cumin
1/4-1/2 tsp Cayenne (optional - season to preferred heat level)
Salt to taste
Pepper

Directions:
Heat your cast iron pan on medium to medium high heat. Sautee sliced onions and red peppers until translucent or slightly browning. Add garlic, Salt, pepper and other spices, cook additional 1-2 minutes. Deglaze with juice of lemon. Add tomatoes and let it all stew together and cook down. If it cooks down too quickly, you can add a quarter cup of water. Once its cooked down and seasoned to your liking, crack your eggs into your stew, cook for 3-4 minutes on the stovetop and then place skillet into a 375 Degree oven until eggs whites are set and yolks are still runny. Once removed from the oven, sprinkle a generous amount of feta and cilantro on top. Feeds 2-4!