Shakshuka With Artichokes ad Dill

Shakshuka With Artichokes and Dill

Serves 4 to 6.
3 T. extra-virgin olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, seeded and thinly sliced
3 garlic cloves, thinly sliced
1 cup chopped artichoke hearts (frozen and thawed)
1 tsp. sweet paprika
1/8 tsp. cayenne, or to taste
1-28-oz. can whole plum tomatoes with juices, coarsely chopped
3/4 tsp. salt, more as needed
1/4 tsp. black pepper, more as needed
1 T. chopped fresh dill
5 oz. sheep's milk feta cheese, crumbled (about 1 1/4 cups)
6 large eggs
Chopped cilantro for serving
Hot sauce for serving




1. Preheat oven to 375 degrees. Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook over medium-low heat until very soft, about 15 minutes. Add garlic and artichokes; cook until tender, 5 minutes; stir in cumin, paprika and cayenne, and cook 1 minute.

2. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in dill and crumbled feta. Gently crack eggs into skillet over tomatoes. Season with salt and pepper.

3. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.