SMOKED TOMATO SHAKSHUKA WITH QUAIL EGG

Directions

1. Step 1

   Heat olive oil in a medium sauté pan over medium heat. Add chopped onion, garlic, and red pepper. Cook until softened.

2. Step 2

   Add tomatoes, smoked paprika, Aleppo pepper, salt, and black pepper. Simmer over medium-low heat until thickened, about 10 to 15 minutes.

3. Step 3

   Using a spoon, create small wells in the sauce. Carefully crack quail eggs into each well. Cover and cook until eggs are softly set.

4. Step 4

   Remove from heat and garnish with crumbled feta, chopped parsley, and lemon zest. Serve with toasted Udi’s multigrain crostini brushed lightly with olive oil.