Shakshuka (with feta, bacon & ham)

Love this meal on a Saturday morning with some crusty bread. Typical Shakshuka doesn’t have the meat (bacon & ham) or the feta. I love this hearty version, but you can be more original and make it the original vegetarian version. Just double the onion and red pepper in this recipe. You can also even change it up a bit and add some veggies (e.g. mushrooms) or make it even heartier by adding chickpeas and lentil for a great egg dinner!

Makes 3 servings

Ingredients:

• 6 slices of bacon (diced)
• 6 slices of deli ham (diced)
• 1/2 white onion (diced)
• 1/2 red pepper (diced)
• 1 medium shallot (diced)
• 3 cloves of garlic (minced)
• 1 tsp of sweet paprika
• 1/2 tsp garlic powder
• 1 tsp of cumin
• 1/3 cup of crumbled feta
• 1 28 ounce can of plum tomatoes
• Salt and pepper to taste
• Crusty bread for serving

Instructions:

1. Heat a cast iron skillet on medium heat and add the bacon. Cook until brown and crispy.
2. Add ham and cook another minute.
3. Add onions and lower heat, cook for 3-4 minutes until onions are soft.
4. Add shallots and garlic and cook another 1-2 minutes.
5. Add garlic powder, sweet paprika and cumin and stir.
6. Add tomatoes and break apart with spoon. Cook about 10 minutes until tomatoes are cooked.
7. Add feta and stir in, then add salt and pepper to taste.
8. Make little holes in the sauce with a spoon and crack eggs into the mixture. You can also season eggs with a bit of salt and pepper (see below picture). Cover pot and cook for about 5-10 minutes depending on desired egg preference.
9. You can also make these in individual ramekins. Put some sauce in a ramekin and then top with an egg. Put ramekins on a tray and bake for 8 – 15 minutes at 375 degrees. Make sure to check often to ensure you achieve the desired egg preference.