Shakshuka-ish Breakfast Casserole with Feta Drop Biscuits

Step 1

Trim and cut the following into large dice, placing each in the same medium bowl as you complete it: 2 small or 1 1/2 medium red bell peppers (2 cups), 1 small yellow pepper (1 cup), and 1 large yellow onion (2 cups). Trim and cut 1 medium chile pepper into small dice (1/4 cup) and add to the bowl.

Step 2

Heat 1/4 cup olive oil in a large skillet over medium-high heat until shimmering. Add the onion mixture and 1/4 teaspoon of the kosher salt. Cook, stirring occasionally and reducing the heat as needed if the vegetables start to burn, until caramelized and soft, about 20 minutes. Meanwhile, finely chop 3 large garlic cloves (about 3 teaspoons). Drain 1 (14.5-ounce) can diced tomatoes. Coarsely chop 1/4 cup oil-packed sun-dried tomatoes if needed.

Step 3

Reduce the heat to medium. Add the garlic to the pan and cook until fragrant, about 30 seconds. Add the diced tomatoes, sun-dried tomatoes, 1 tablespoon cumin seeds, 1 tablespoon hot paprika, and 1/2 teaspoon cayenne pepper. Season with 1 teaspoon of the kosher salt and 1/4 teaspoon black pepper and cook until the flavors meld, about 2 minutes.

Step 4

Remove the pan from the heat and let the shakshuka mixture cool to room temperature, about 15 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 375°F. Make the drop biscuit dough.

Step 5

Crumble 4 ounces feta cheese. Coarsely chop the leaves and tender stems of 1/2 bunch fresh cilantro until you have 1/2 packed cup.

Step 6

Place 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon kosher salt, and 1 teaspoon granulated sugar in a medium bowl and whisk to combine. Cut 10 tablespoons cold unsalted butter into 1/2-inch cubes. Add the butter to the flour mixture. Using your hands, toss the butter in the flour until fully coated. Using a fork or your hands, cut the butter into pieces no larger than a pea.

Step 7

Add the feta and cilantro and toss to combine. Make a well in the middle of the flour mixture and pour in 1 1/4 cups whole milk. Using a flexible spatula, mix until a wet, scoopable dough forms.

Step 8

Crumble 4 ounces feta cheese into large pieces. Coat a 9x13-inch baking dish with cooking spray.

Step 9

Place 12 large eggs in a very large mixing bowl and whisk until the yolks and whites are fully combined, 1 to 2 minutes. Add 1/2 cup whole milk and whisk to combine. Add the cooled shakshuka mixture and feta and stir to combine. Pour the egg mixture into the baking dish.

Step 10

Using an ice cream scoop or a 1/4-cup measuring cup, drop scant 1/4-cup portions of the biscuit dough on top of the egg mixture to create 4 rows with 4 or 5 biscuits in each row.

Step 11

Bake until the eggs are fully set and the biscuits are golden-brown, 40 to 45 minutes. Let cool for 5 to 10 minutes, then slice and serve with more cilantro and feta, if desired.