Valerie prepares her take on the Middle Eastern egg meal, Shakshuka, with coriander, cumin and feta cheese!
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RECIPE THANKS TO VALERIE BERTINELLI
Overall: 1 hr 5 minutes
Active: 40 minutes
Yield: 3 to 4 servings
2 tablespoons olive oil
1 little red onion, very finely sliced
1 clove garlic, minced
1 small yellow bell pepper, thinly sliced
Pinch crushed red pepper flakes
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
3 cups Classic Marinara Sauce, dish follows
5 to 6 large eggs
3/4 cup fallen apart feta
3 tablespoons chopped fresh flat-leaf parsley
Classic Marinara Sauce:
1/3 cup olive oil
6 cloves garlic, minced
Three 26-ounce cartons chopped tomatoes
1 teaspoon Italian flavoring
1 big basil sprig
Kosher salt and newly ground black pepper
3 tablespoons unsalted butter
Preheat the oven to 375 degrees F.
Heat the olive oil in a large ovenproof frying pan over medium-high heat. Include the onion, garlic, bell pepper, crushed red pepper and 1/2 teaspoon salt and cook, stirring sometimes, until softened, about 8 minutes. Add the coriander and cumin and cook, stirring, for 1 minute. Add the Sauce and give a simmer. Turn the heat to low. Split an egg into a small bowl, make a divot in the sauce, and add the egg. Repeat with the staying eggs, spacing them equally around the frying pan. Spray the feta on top, preventing the yolks so as not to break them.
Transfer the skillet to the oven and bake up until the egg whites are simply set, 10 to 13 minutes. Sprinkle with the parsley and serve instantly.
Classic Marinara Sauce:
Yield: 8 cups
Heat the olive oil in a big pan over medium heat. Include the garlic and cook, stirring regularly, up until it simply turns golden, 3 to 4 minutes. Include the tomatoes, Italian spices, basil, 1 teaspoon salt and a couple of grinds of fresh pepper. Give a simmer and cook, stirring sometimes, for 7 minutes. Remove the heat and stir in the butter until melted. Add salt and pepper to taste.
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Valerie Bertinelli's Shakshuka|Valerie's Home Cooking|Food Network