Shakshuka With Grains And Feta

1. 1

   Heat the olive oil over medium-high heat in a large skillet or high-sided pan. Add the onion and cook, stirring occasionally, 4 to 5 minutes, or until softened and translucent.

2. 2

   Add the tomatoes (and cayenne, if using); season with salt and pepper. Cook, stirring occasionally, until the sauce has thickened slightly, about 5 minutes. Fold in the greens.

3. 3

   With a spoon, make four little pockets in the saucy-greensy mess into which you can crack the eggs. Crack them in, season each with a pinch of salt and pepper, and carefully drag the whites through the sauce. Don't break the yolk. You know this. Mama didn't raise no fool.

4. 4

   Cover the skillet and cook until the whites are just set, about 4 minutes. Turn off the heat.

5. 5

   Pile a scoop of cooked grains at the bottom of a bowl, then top with a big scoop of saucy-greensy mess and an egg. Sprinkle the crumbled feta over the top, and devour.

* Per serving · 4 servings · Values may vary.

No additional tips available.