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: 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

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Appears in Cook's Illustrated March/April 2019, America's Test Kitchen TV

SERVES4

TIME1 hour

has video

WHY THIS RECIPE WORKS

The North African dish shakshuka (eggs poached in tomato sauce flavored with peppers, spices, and garlic) is also enjoyed throughout the Middle East and Europe. It makes a great meal any time—if you can get the eggs to cook properly. For th...

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