Shakshuka With Feta
A comforting dish featuring warm, spiced tomato sauce cradling poached eggs, enhanced by creamy feta cheese, perfect for any meal.
Ingredients
For the sauce
- 3 tablespoons extra-virgin olive oil to add richness to the dish.
- 1 large onion, halved and thinly sliced providing a sweet and aromatic base.
- 1 large red bell pepper, seeded and thinly sliced for color and a touch of sweetness.
- 3 cloves garlic, thinly sliced adding depth with its savory essence.
- 1 teaspoon ground cumin delivering an earthy warmth to the sauce.
- 1 teaspoon sweet paprika contributing a subtle sweetness and a gorgeous hue.
- 1/8 teaspoon ground cayenne introducing a hint of spice.
- 1 28-ounce can whole plum tomatoes with their juices, coarsely chopped forming the saucy foundation.
- 3/4 teaspoon kosher salt, plus more as needed enhancing the flavors.
- 1/4 teaspoon black pepper, plus more as needed adding a touch of warmth.
- 5 ounces feta, crumbled (about 1 1/4 cups) giving the dish its creamy and tangy finish.
For the eggs and garnish
- 6 large eggs the stars of Shakshuka, delivering a protein-packed punch.
- Chopped cilantro, for serving adding a fresh and bright touch.
- Hot sauce, for serving a zing of heat for those who dare.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the extra-virgin olive oil over medium-low heat. Add the sliced onion and red bell pepper and cook gently until very soft and caramelized, about 20 minutes.
- Add the sliced garlic to the skillet and cook until tender, about 1 to 2 minutes. Stir in the ground cumin, sweet paprika, and ground cayenne, cooking briefly for about 1 minute.
- Pour in the coarsely chopped tomatoes with their juices and season with kosher salt and black pepper. Simmer for around 10 minutes until the tomatoes have thickened slightly.
- Gently stir in the crumbled feta, letting it melt slightly into the mixture while keeping its shape.
- Carefully crack the eggs directly into the skillet over the tomato and feta mixture, and sprinkle a bit of salt and pepper on top.
- Transfer the skillet to the preheated oven and bake for about 7 to 10 minutes, or until the eggs are just set.
Serving
- Once the eggs are baked, sprinkle with freshly chopped cilantro and serve immediately with your favorite hot sauce.
Notes
Consider adding a pinch of smoked paprika or diced jalapeños for extra heat. A cast-iron skillet is recommended for better flavor and presentation. Leftovers can be refrigerated for up to 3 days.