Shakshuka With Feta
Shakshuka with Feta is a vibrant dish featuring eggs poached in a savory tomato sauce, enhanced by creamy feta, making it perfect for any meal.
Ingredients
Base Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 large onion, halved and thinly sliced
- 1 large red bell pepper, seeded and thinly sliced
- 3 cloves garlic, thinly sliced
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1/8 teaspoon ground cayenne or to taste
- 1 28-ounce can whole plum tomatoes with their juices, coarsely chopped
- 3/4 teaspoon kosher salt plus more as needed
- 1/4 teaspoon black pepper plus more as needed
- 5 ounces feta, crumbled (about 1 1/4 cups)
- 6 large eggs
For Serving
- Chopped cilantro
- Hot sauce for serving
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium-low heat. Add the thinly sliced onion and red bell pepper and cook gently until they become very soft, about 20 minutes.
- Add the minced garlic, cooking for an additional minute or two until fragrant.
- Stir in the ground cumin, sweet paprika, and cayenne pepper, cooking for one more minute.
- Pour in the chopped canned tomatoes with their juices and season with salt and black pepper. Allow to simmer for about 10 minutes.
- Incorporate the crumbled feta into the sauce.
- Gently crack the eggs over the tomatoes, ensuring they nestle nicely in the sauce. Season the eggs with a pinch of salt and pepper.
- Transfer the skillet to the preheated oven and bake for 7 to 10 minutes until the eggs are just set.
- Finish the dish by sprinkling chopped cilantro on top and serve immediately with hot sauce on the side.
Notes
For more flavor variations, try adding spinach or kale. Substitute feta for goat cheese or serve with crusty bread for dipping. Experiment with spices for a unique twist.