Hot Sopressata Shakshuka
You’ve never had Shakshuka quite like this. With the addition of COLUMBUS® Hot Sopressata Salami, we reimagined this brunch favorite so you can enjoy an irresistibly spicy, one skillet meal any time of day or night.
Ingredients
- 3 tablespoons
olive oil
- 1
onion, chopped
- 1
red pepper, chopped
- 3
cloves garlic, minced
- 1 teaspoon
cumin
- 1/2 teaspoons
smoked paprika
- 1/4 teaspoons
salt
- 1/4 teaspoons
pepper
- 1/4 teaspoons
cayenne pepper
- 2 tablespoons
tomato paste
- 1
(14.5-ounce) can diced tomatoes
- 1/4 teaspoons
crushed red pepper flakes
- 6
eggs
- 1
(3-ounce) package COLUMBUS® Hot Sopressata Spicy Salame, coarsely chopped
- 1/3 cups
crumbled feta cheese
- 2 tablespoons
chopped parsley
Directions
In large cast iron skillet over medium heat, heat oil. Add onion, red pepper, garlic, cumin, paprika, salt, pepper and cayenne. Cook 3 to 5 minutes, stirring occasionally, until vegetables are softened.
Stir in tomato paste; cook 1 minute. Add diced tomatoes and crushed red pepper flakes. Cook, stirring occasionally, for 6 to 8 minutes or until sauce is slightly thickened.
Using spoon, make 6 wells in sauce; crack 1 egg into each well. Scatter salame over top. Reduce heat to low; cover and cook for 3 to 5 minutes for soft-cooked eggs or until cooked as desired.
Sprinkle with feta and parsley.