Shakshuka à la Kennedy
- 3 Tbsp extra-virgin olive oil
- 1 large onion, halved and thinly diced
- 2 leeks, thinly sliced and washed
- 3 garlic cloves, pressed or thinly sliced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/8 tsp cayenne, or to taste
- 1 (28-oz) can whole plum tomatoes with juices
- 1 tsp tomato paste
- 3/4 tsp salt, more as needed
- 1/4 tsp black pepper, more as needed
- 5-6 oz feta cheese, crumbled (about 1 1/4 c)
- 6 large eggs
- Chopped parsley, for serving
- Hot sauce, for serving
- Large skillet
- Wooden spoon
- Personal-size cast iron pans (6-inch size; optional)
- Preheat oven to 375 degrees Fahrenheit.
- Heat oil in a large skillet over medium-low heat. Add onion and leek. Cook gently until very soft, about 20 minutes.
- Add garlic and cook until tender, 1 to 2 minutes.
- Stir in tomato paste, cumin, paprika and cayenne, and cook 1 minute.
- Pour in tomatoes, crush into pieces with the back of a wooden spoon, and season with 3/4 tsp salt and 1/4 tsp pepper. Simmer until tomatoes have thickened, about 10 minutes.
- If saving leftovers, set aside extra sauce.
- Fill personal size cast iron pan with sauce. Stir in feta cheese to taste. Make 1 or 2 divots in the top of the sauce and crack an egg into each. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes.
- Top with parsley and hot sauce to taste. Serve immediately.