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   HOME_COOKING      Home Cooking and Related Topics      9,244 messages   

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   Message 7,578 of 9,244   
   Dave Drum to All   
   NYT Most Requested - 02   
   07 Oct 24 17:31:00   
   
   TZUTC: -0400   
   MSGID: 37161.fido-homecook@1:3634/12 2b6c15e9   
   PID: Synchronet 3.18a-Linux  May 23 2020 GCC 7.5.0   
   TID: SBBSecho 3.11-Linux r3.173 May 23 2020 GCC 7.5.0   
   CHRS: UTF-8 4   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Shakshuka w/Feta   
    Categories: Eggs, Cheese, Vegetables, Herbs   
         Yield: 5 servings   
       
         3 tb Extra-virgin olive oil   
         1 lg Onion; halved, thin sliced   
         1 lg Red bell pepper; seeded,   
              - thin sliced   
         3 cl Garlic; thin sliced   
         1 ts Ground cumin   
         1 ts Sweet paprika   
       1/2 ts Ground cayenne; to taste   
        28 oz Can whole plum tomatoes;   
              - w/juices, coarse chopped   
       3/4 ts Kosher salt; more as needed   
       1/4 ts Black pepper; more as   
              - needed   
         5 oz Feta; crumbled (about 1 1/4   
              - cups)   
         6 lg Eggs   
              Chopped cilantro; to serve   
              Hot sauce; to serve   
       
     Set oven @ 400ºF/205ºC.   
        
     Heat oil in a large skillet over medium-low. Add onion   
     and bell pepper. Cook gently until very soft, about 20   
     minutes. Add garlic and cook until tender, 1 to 2   
     minutes; stir in cumin, paprika and cayenne, and cook 1   
     minute. Pour in tomatoes and season with 3/4 teaspoon   
     salt and 1/4 teaspoon pepper; simmer until tomatoes have   
     thickened, about 10 minutes. Taste and add more salt and   
     pepper if needed. Stir in crumbled feta.   
        
     Gently crack eggs into skillet over tomatoes. Season   
     eggs with salt and pepper. Transfer skillet to oven and   
     bake until eggs are just set, 7 to 10 minutes. Sprinkle   
     with cilantro and serve with hot sauce.   
        
     By: Melissa Clark   
        
     Yield: 4 to 6 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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