Shakshuka with Peppers, Feta, and Olives

Sometimes breakfast for dinner is just the thing! Shakshuka is a dish of eggs poached in a flavorful stew of tomatoes with as many variations as there are cooks. It’s one of those dishes! This one is made with fresh cocktail tomatoes, which are just perfect here. They add amazing flavor, and hold their shape well in the stew, which is cooked with onions and garlic, sweet red bell peppers, feta, and Kalamata olives. It’s all finished off with a shower of fresh herbs. If you want to serve more than four people, you could squeeze two more eggs into the pan, or make a double batch in two pans. If you want to prepare it ahead of time, make the stew a few hours (or even the day) before, and reheat before proceeding with the recipe and poaching the eggs. Serve with warm pita bread on the side and you have a very satisfying and special meal with a minimum of fuss.

Serves 4

2 Tbsp. olive oil

1 medium onion, chopped

2 garlic cloves, thinly sliced

1 red bell pepper, cut into 2-inch slivers

1 tsp. ground cumin

1 tsp. paprika

Pinch of cayenne

1 Tbsp. tomato paste

½ tsp. Kosher salt

Freshly ground pepper

1 lb package cocktail tomatoes (like Campari), cut into 1/8’s

4 large eggs

3 oz. feta cheese

1/3 cup pitted Kalamata olives

Handful of fresh dill

Handful of fresh cilantro

Heat oil in a 12-inch skillet over medium heat. Add onion and cook, stirring, for 5 minutes, until translucent (reduce heat if onions are browning). Add garlic and cook 2 minutes. Add peppers and cook until softened, about 5 minutes. Add cumin, paprika, cayenne, tomato paste, salt, and pepper. Cook, stirring, for 2 minutes.
Add ¼ cup water, stirring to release any brown bits on pan, and add tomatoes. Cook, stirring gently a few times, for 5 to 7 minutes. Add ¼ cup more water if needed. It should be saucy, not dry.
Dig a little well, and crack an egg into it. Repeat for the other 3 eggs, spacing them evenly. Crumble the feta into large pieces and scatter around the eggs. Do the same with the olives.
Cover and cook over medium-low until the eggs are done to your liking, about 15 minutes.
Top with the herbs, and serve immediately.