So you used H-G Sweet ‘N Grow and now you have an abundance of fresh, flavor-packed tomatoes on your hands. Running out of ways to use your bounty? Try shakshuka. North African in origin and hugely popular in Israel, shakshuka is the one-pan, bear hug of a dish that you’ll want to eat for breakfast every morning—and then again for dinner every night.
2 tablespoons olive oil
1 onion, diced
1 red bell pepper, diced
6 garlic cloves, minced
4 cups diced fresh tomatoes
2 teaspoons smoked paprika
1 teaspoon ground cumin
1/2 teaspoon red chile flakes
1/4 cup crumbled feta
1 small bunch fresh parsley, roughly chopped
- Preheat oven to 375°F.
- Place a large oven-safe skillet (such as cast iron) over medium-high heat.
- Add the onions and peppers and sauté five minutes, or until tender. Add the garlic and cook 2 more minutes. Add the tomatoes, paprika, cumin, chile flakes, and season with salt and black pepper to taste.
- Stir well, then lower heat and let simmer 10-15 minutes or until slightly thickened.
- Use a spoon to make a small well in the tomato sauce and crack an egg into the hole. Repeat with the rest of the eggs, scattering them around the pan.
- Transfer to the oven and let cook 7-10 minutes, or until the egg whites are fully cooked and the yolks are just set.
- Remove from the oven and sprinkle with feta and parsley.
- Serve immediately alongside a sauce-absorbing vehicle of your choice, like pita or crusty bread.