Shakshuka

     Prep Time: 10 Min. 
     Cook Time: 20 Min.
     Servings: 2-4 People
     Difficulty: Medium

INGREDIENTS:

Cast iron pan on the open grates

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 can crushed tomatoes (14–15 oz)
• 1 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 4–6 eggs
• Small handful parsley, chopped
• Optional: feta for topping

Cast iron griddle portion

• 1 baguette, sliced into thin crostinis
• 2 tbsp olive oil
• Pinch of salt

INSTRUCTIONS:

1. Preheat the grill to medium heat. Set the cast iron pan over the open grates and let the griddle side heat at the same time.
2. Brush the baguette slices with olive oil and a little salt. Set aside for the griddle.
3. In the cast iron pan, add olive oil, onion, and bell pepper. Cook until softened.
4. Add garlic, paprika, cumin, salt, and pepper. Stir for about 30 seconds.
5. Pour in the crushed tomatoes and simmer until slightly thickened.
6. Make small wells in the sauce and crack in the eggs.
7. Cover the pan loosely with foil or a lid if you have one, and cook until the egg whites are set but yolks are still soft.
8. While the eggs cook, place the crostinis on the cast iron griddle. Toast 1–2 minutes per side until golden and crisp.
9. Finish the shakshuka with parsley and optional feta.
10. Serve the crostinis alongside for dipping and scooping.