Shakshuka with Feta
Recipe by Ed Kernan
Shakshuka in the morning, shakshuka at night. And now, shakshuka anywhere you have access to an outlet and your Perfect Power Pot™. The veggie and protein-forward dish is nothing short of indulgent, and a great way to start your day (or end it). Perfectly runny eggs sit in a bed of stewed tomatoes, peppers, and spices — and if you’ve never tried it, don’t wait another day.
10
25
3
What You'll Need
Ingredients
- ½ red pepper, diced
- ½ small yellow onion, diced
- 2 cloves of garlic, minced
- ½ teaspoon berbere powder
- One 14-ounce can of whole peeled tomatoes
- 3 large eggs
- ½ cup crumbled feta cheese
- ¼ cup chopped cilantro leaves
- Kosher salt
- Freshly ground pepper
- Olive oil
- Flatbread for serving
Directions
Step 1
Turn the Perfect Power Pot™ on to Level 1 (low heat) and add about a tablespoon of olive oil. Add diced onions and peppers. Season with salt and pepper. Cook, stirring occasionally, until onions are translucent and peppers have softened, about 5 minutes.
Step 2
Add garlic and berbere powder to the pot and stir to combine with peppers and onions. Cook for about a minute, then add the tomatoes and the juices from the can. Stir to combine the tomatoes and lightly crush them. Season with salt and pepper. Place the glass lid on the pot and let simmer for about 2-3 minutes.
Step 3
Remove the glass lid and stir. Simmer mixture, stirring occasionally, until it thickens a bit, about 5 minutes.
Step 4
Make three golf ball-sized indentations in the mixture and crack an egg into each. Place the glass lid on the pot and cook eggs until they have set, about 7-10 minutes. The longer you cook the eggs, the more set the yolk will be.
Step 5
Remove the glass lid and sprinkle with feta and cilantro. Serve with toasted or warmed flatbread. Note: The shakshuka is also good with leftover fries.
