Shakshuka with feta from Cook Like a Pro: Recipes and Tips for Home Cooks (page 238) by Ina Garten

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Notes about this recipe

  • anya_sf on May 02, 2020

    I omitted the jalapeno, as I didn't have it, but would use it in the future. Instead of the diced tomatoes + puree, I just used one 28-oz can crushed tomatoes, which I imagine resulted in a smoother overall texture, but seemed fine to me. The shakshuka was good, but I did want more spice, and wouldn't have minded extra feta. It made a hearty dinner for 3 people.

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