OT - Shakshuka

NorthPilot06

Decided to try something new today. SWMBO and I spent some time in Fiji a while ago, and she loved the shakshuka option for breakfast - ordered it nearly every day (and yes, shakshuka is native to Africa, not Fiji). At any rate, decided I would try it out this morning. 
Most of the prep was done in the pizza oven (no live fire, about 450F, but I did roast the bell pepper on the BGE coals (so only about 95% off topic . Step one -

caliking

Nice

we’ve made shakshuka a few times and loved it. It’s been some time though, so thanks for the nudge. 

NorthPilot06

Hard to see, but now with garlic, tomatoes, and spices. 

NorthPilot06

caliking said:

Nice

we’ve made shakshuka a few times and loved it. It’s been some time though, so thanks for the nudge. 

Happy to nudge - I’ve been tasting along the way and it’s great!

NorthPilot06

Getting close:

NorthPilot06

Final stretch: 

Eoin

Favourite of mine.

NorthPilot06

Wow, turned out phenomenally!

GATraveller

Looks really tasty. Now to hit Googles and see what I'm looking at! 

NorthPilot06

GATraveller said:

Looks really tasty. Now to hit Googles and see what I'm looking at! 

=D a quick description would be stewed tomatoes, onions, and red bell peppers with some strong spices (cumin, red pepper, and paprika). Add in some feta and some eggs on top and voila! 

I followed this recipe, but added chives on top as opposed to cilantro. Definitely will be making again: https://cooking.nytimes.com/recipes/1014721-shakshuka-with-feta?regi=1&join_cooking_newsletter=true&register=facebook

Oh, and you *need* toasted bread to scoop this delicious concoction onto. Butter on that bread is optional, but it doesn’t hurt

GATraveller

@NorthPilot06 Awesome thanks. 

Mattman3969

That looks incredible!!   I’ve made this a few times in the egg and it’s always a hit.  I really like the deep flavors that come out in this dish.