Seriously, I'm not even going to try to convince anyone that it's this damn good. I'm just going to copy the recipe here and hope you're smart enough to make it for yourself.
Serves 3 to 4
2 tablespoons olive oil
1 yellow onion, peeled and minced
2 red peppers, cored, seeded, and rough chopped
1 – 2 poblano peppers, seeded and chopped
6 cloves garlic, smashed, peeled, and minced
1/4 cup canned green chilies
1 quart whole, peeled tomatoes
1 tablespoon spicy Hungarian paprika
1 1/2 teaspoons sea salt (less if using a very salty feta)
1 teaspoon ground black pepper
1 teaspoon ground cumin seed
1/2 teaspoon ground coriander seed
5 threads saffron
Splash rice wine vinegar
1/4 cup goat’s milk feta--I didn't have feta so I used my favorite soft goat cheese.
1/4 cup minced parsley
2 tablespoons minced chives
Heat a large 3 or 4 quart skillet with 2 inch deep sides over medium-high heat. Add the olive oil, and when hot, the onions. When the onions are soft and translucent, add the red pepper and poblano; continue to sauté for 4 minutes or so. Add the garlic and sauté for 1 minute more. Next, stir in the canned chilies and the tomatoes and juice, crushing each whole tomato with your hand as you go. Stir in the salt, pepper, and spices. Bring mixture up to a gentle boil, and then turn heat to low. Simmer for 20 minutes, stirring occasionally.
Add the rice wine vinegar, feta, parsley, and chives. Check salt levels and adjust as needed.
Edge heat up to medium-low. Working one at a time, crack each egg into a small bowl, and then transfer the egg to the shakshuka by dipping it into the stew and giving it a careful tip. Repeat for each egg. Cover and allow eggs to poach for 6 – 8 minutes –– just until the whites have set up. I learned how to poach eggs tonight, just for this recipe. :)
To serve, ladle into a bowl or spoon shakshuka over a grain, polenta, or rice. Garnish with a pinch of fresh herbs, a dash of paprika, and a sprinkle of feta.