Shakshuka (Eggs in Spicy Tomato and Roasted Red Pepper Sauce)

Name: Shakshuka (Eggs in Spicy Tomato and Roasted Red Pepper Sauce)
Yield: Serves 4
Cuisine: Africa & Middle-East, African, Middle Eastern
Ingredients: 4 , (8-inch) pita breads, divided; 1 (28-ounce) can, whole peeled tomatoes, drained; 3 cups, jarred roasted red peppers, divided; 1/4 cup, extra-virgin olive oil; 4 , garlic cloves, sliced thin; 1 tablespoon, tomato paste; 2 teaspoons, ground coriander; 2 teaspoons, smoked paprika; 1 teaspoon, ground cumin; 1/2 teaspoon, table salt; 1/4 teaspoon, pepper; 1/4 teaspoon, cayenne pepper; 8 , large eggs; 1/2 cup, coarsely chopped fresh cilantro leaves and stems; 1 ounce, feta cheese, crumbled (¼ cup); 1/4 cup, pitted kalamata olives, sliced

Main Courses
Africa & Middle-East
African
Middle Eastern
Eggs & Dairy
Eggs
Vegetarian
Easter

By Annie Petito ･ Appears in Cook's Illustrated March/April 2019, America's Test Kitchen TV

Shakshuka's savory, aromatic tomato sauce is a perfect foil for the rich, runny eggs, as long as they're cooked just right.

SERVES 4

TIME 1 hour

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