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Author Notes: I've always ordered Shakshuka on the menu at restaurants, but never made it for myself as I was convinced I couldn't master the same depth of flavor and spices. That is until I made this one! This recipe is inspired by the Shakshuka with Feta recipe from The New York Times by Melissa Clark. —Katherine Turro
- 2 tablespoons olive oil
- 1/2 large red bell pepper
- 1/2 large yellow onion, diced
- 1 carrot, peeled and sliced in circles
- 1 clove crushed fresh garlic
- 14 ounces crushed canned tomatoes
- 3 large eggs
- 1/2 cup goat cheese
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped fresh tarragon
- 1 teaspoon red pepper flakes
- 1/2 teaspoon black ground pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- Preheat oven to 375 degrees F. and in a medium cast iron skillet, heat oil and garlic on low. Add in onion, bell pepper, and carrot until tender. Add in red pepper, black pepper, paprika, salt, and stir.
- Pour in crushed tomatoes and stir. Add in fresh basil (reserve a bit for garnish) and all of chopped tarragon. Cook until the mixture is bubbling.
- Carefully crack eggs over the top of the mixture. Sprinkle goat cheese on top.
- Bake in oven for about 8-10 minutes, until the eggs have set but the yolks are still runny. Remove from oven and sprinkle with fresh basil. Enjoy!
- This recipe was entered in the contest for The Recipe You're Most Proud Of