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Sweet Pepper Shakshuka with Feta
This simple meal in a skillet merges a Romanian dish called piperchi with North African shakshuka. Crumbled feta or goat cheese is melted into a sauté of sweet peppers and tomatoes, yielding a savory-sweet, subtly creamy sauce to support eggs that are poached right in the mix. A final sprinkling of more cheese and chopped herb finishes the dish with punchy flavor and fresh, green notes. Serve with warm, crusty bread or soft, pillowy flatbread.
4 to 6
Servings
40 minutes
Ingredients
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1
tablespoon extra-virgin olive oil
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2
medium red, orange or yellow bell peppers or a combination, stemmed, seeded and cut into ½-inch pieces
Directions
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01In a 12-inch skillet over medium, heat the oil until shimmering. Add the bell peppers, paprika and ½ teaspoon each salt and pepper. Cook, stirring occasionally, until the peppers are slightly softened, 4 to 5 minutes. Stir in the tomatoes and 1 cup water. Bring to simmer, cover and cook, stirring occasionally, until the mixture has formed a thick sauce, 4 to 5 minutes.
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