SHAKSHUKA

i think often the focus of spicing up our food lands on dinner... why not start the day with some excitement and lots of flavor! of course, brunch for dinner is always a good way to go, too!

—Steph

Serves 4-6

Shakshuka

3 tablespoons olive oil
1 medium white onion, julienned
1 red bell pepper, julienned
1 tablespoon This Little Goat went to Morocco
1 28-ounce can crushed tomatoes, preferably fire-roasted
Salt and pepper to taste
5 ounces feta cheese, crumbled (about 1 1/4 cups)
6 large eggs
Fresh cilantro for garnish, optional

Preheat oven to 350-degrees. Heat oil in a cast iron or oven-safe skillet over medium heat. Add onion and bell pepper and cook, stirring occasionally, until tender, about 10 to 15 minutes. Add This Little Goat went to Morocco and tomatoes. Cook, stirring occasionally, until reduced, about 10 minutes. Stir in feta and season to taste with salt and pepper. Make six indents in mixture and carefully crack in eggs Transfer to oven and bake until eggs have set, about 7 to 10 minutes. Garnish with cilantro and serve with warm naan.