master

Dinner - Changing the Game

Shakshuka

extra-virgin olive oil

large yellow or red bell pepper

small yellow onion

kosher salt, plus more as needed

garlic cloves

ground cumin

ground turmeric

sweet paprika

very ripe yellow tomatoes

ground black pepper

mild goat cheese

fresh dill, plus more for garnish

large eggs

fresh pita breads, for serving

fresh chives, for serving

Oven

Heat oil in a 10-12 inch oven-safe skillet over medium-high heat. Add peppers and onion and a pinch of salt. Reduce heat to medium and cook, stirring, until vegetables are tender, about 10 minutes.

Stir in garlic, cumin, turmeric, and paprika. Cook until fragrant, about 1 minute.

Stir in tomatoes, .5t salt, and .25t black pepper. Cook, partially covered, until the tomatoes and peppers are very soft and have formed a thick sauce, about 15 minutes. If the sauce begins to stick to the pan before tomatoes are fully broken down, stir in a splash of water.

Crack eggs over the surface of the tomato sauce. Season eggs with salt and pepper.

Transfer skillet to oven and bake until eggs are just barely set, about 7-10 minutes.

Garnish with dill, and serve with pita breads.