Sweet Pepper Shakshuka with Feta

Name: Sweet Pepper Shakshuka with Feta
Cook time: 40 min
Total time: 40 min
Ingredients: 1 tablespoon extra-virgin olive oil; 2 medium red, orange or yellow bell peppers or a combination, stemmed, seeded and cut into ½-inch pieces; 1 teaspoon sweet paprika; Kosher salt and ground black pepper; 1 pint cherry or grape tomatoes, halved; 4 ounces feta OR fresh goat cheese (chèvre), crumbled (1 cup), divided; 6 large eggs; 1/4 cup lightly packed fresh dill OR flat-leaf parsley OR basil OR mint, chopped

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Cook Time: 40 minutes

Total: 40 minutes

Servings: 5

Ingredients

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1 tablespoon extra-virgin olive oil2 medium red, orange or yellow bell peppers or a combination, stemmed, seeded and cut into ½-inch pieces1 teaspoon sweet paprikaKosher salt and ground black pepper1 pint cherry or grape tomatoes, halved4 ounces feta OR fresh goat cheese (chèvre), crumbled (1 cup), divided6 large eggs1/4 cup lightly packed fresh dill OR flat-leaf parsley OR basil OR mint, chopped

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Instructions

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Step 1

In a 12-inch skillet over medium, heat the oil until shimmering. Add the bell peppers, paprika and ½ teaspoon each salt and pepper. Cook, stirring occasionally, until the peppers are slightly softened, 4 to 5 minutes. Stir in the tomatoes and 1 cup water. Bring to simmer, cover and cook, stirring occasionally, until the mixture has formed a thick sauce, 4 to 5 minutes.

Step 2

Add half of the cheese and stir until melted. Reduce to medium-low, then use the back of a spoon to form 6 evenly spaced wells in the mixture, each about 2 inches wide. Crack 1 egg into each, then sprinkle with salt and pepper. Cover and cook until the egg whites are set but the yolks are still runny, 5 to 8 minutes, rotating the skillet about halfway through for even cooking. Off heat, sprinkle with the remaining cheese and the dill.