Foodie Friday: Shakshuka

A friend recently shared this recipe from Smitten Kitchen. I added it to the menu for the month and last night was its night to shine. Mr Cherry wasn't too sure about the combination of tomato and eggs, but we all ended up loving it. The sauce had great flavor and the eggs added the substance and protein. Peachy loved the name as well as the flavor. I highly recommend you add this dish to your family's menu.

Shakshuka (Eggs Poached in Spicy Tomato Sauce)
Based off a recipe from Smitten Kitchen
Ingredients:

1/4 cup olive oil
2 jalapeños, stemmed, seeded, and finely chopped (Smitten Kitchen used more, but since Peachy would be eating this, I kept it on the bland side)
1 small yellow onion, chopped
5 cloves garlic, crushed then sliced
1 teaspoon ground cumin
1 tablespoon paprika
1 28-ounce can whole peeled tomatoes, undrained
Kosher salt, to taste
6 eggs
1/2 cup feta cheese, crumbled
2 Tablespoons chopped cilantro (The original recipe calls for parsley, but  I had cilantro on hand)
Warm pitas, for serving

Directions:

Heat oil in a 12-inch skillet over medium-high heat. Add peppers 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.

Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 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 cilantro and serve with pitas, for dipping.