Shakshuka
INGREDIENTS
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2 tablespoons olive oil
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1 medium onion, peeled and diced
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3 cloves garlic, peeled and thinly sliced
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1/2 – 1 chile pepper (or to taste), stemmed, sliced in half and deseeded, finely diced/minced
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1 1/2 teaspoons salt
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1 teaspoon freshly ground black pepper
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1 teaspoon paprika, smoked or sweet
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1 teaspoon caraway seeds, crushed
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1 teaspoon cumin seeds, crushed, or 3/4 teaspoon ground cumin
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1/2 teaspoon turmeric
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2 pounds (1kg) ripe tomatoes, cored and diced, or two 14-ounce cans of diced or crushed tomatoes
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2 tablespoons tomato paste
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2 teaspoons honey
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1 teaspoon red wine or cider vinegar
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1 cup (20g) loosely packed greens, such as radish greens, watercress, kale, Swiss chard, or spinach, coarsely chopped
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4 ounces (about 1 cup, 115g) feta cheese, cut in generous, bite-sized cubes
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4 to 6 eggs
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