Shakshuka with Sous Vide Eggs Recipe
- 3 Tbsp extra virgin olive oil
- 6 large eggs
- 1 large onion thinly sliced
- 1 large red bell pepper thinly sliced
- 28 ounce can of whole plum tomatoes
- 4 ounces crumbled feta
- 4 cloves minced garlic
- 1 tsp ground cumin
- 1 tsp smokey paprika
- 1/2 tsp chili powder
- 1/8 tsp cayenne pepper
- 1/8 tsp red chili flakes
Heat oven to 425F, and set sous vide machine to 63C/145F.
Place 6 large eggs in the bath for 45 minutes.
Heat oil in a large cast iron on medium-low heat. Add sliced onion and bell pepper to the skillet. Cook onion and pepper mixture until very soft, about 20 to 25 minutes. Add garlic and cook until tender, 1 to 2 minutes. Add in cumin, paprika, chili powder, red chili flakes and cayenne, and cook 1 minute.
Pour in plum tomatoes and season with salt and pepper to taste; simmer until the tomato mixture has thickened, about 10 minutes. Stir in crumbled feta and cook until cheese is creamy, about 1 to 2 minutes.
Place skillet in oven and bake for 5 minutes. Remove skillet from oven, and crack eggs into the skillet over tomatoes. If you want eggs to be less runny, crack eggs into skillet before baking in oven for 5 minutes. Season with salt and pepper to taste. Serve with fresh baked bread, pita bread, or challah and enjoy this incredibly delicious blend of flavors.