If you've never made a Shakshuka with Feta (also known as Shakshouka) you've got to try it! Such a delicious way to enjoy eggs for breakfast, a change from ordinary boring eggs. It's so easy to make, and full of vitamins too.
What is Shakshuka?
Shakshuka is a one pan dish made with poached eggs in tomatoes, onions, peppers and spices. It's popular at breakfast and sometimes at dinner in Israel as well.
Where Did Shakshuka Come From?
The origins of Shakshouka are disputed. Some people think it originated from the Ottoman Empire (Turkey) while others say it originated from Morocco. It's popular across the Mediterranean and the Middle East and around the world. The modern version of Shakshuka with eggs and vegetables is thought to have come from Tunisia.
While not native to Israel, it especially seems to have taken off there, brought by Tunisian Jews. Due to this popularity in Israel, it's sometimes thought of as an Israeli dish. It's also essential in Arab cuisine in Libya, Egypt, Saudi Arabia, Morocco and Algeria.
When to Eat Shakshuka?
Most commonly, Shakshuka is made for breakfast, because of the poached eggs. However, that's not the only time to eat it. Shakshuka is a tasty way to enjoy for brunch, and is so hearty that it's even traditionally enjoyed for dinner! Breakfast for dinner, yes please!
How to Make Shakushuka with Feta
- Saute onions, pepper and garlic until caramelized
- Add Cumin, Paprika, Nutmeg, Salt and Pepper
- Mix in diced tomatoes and simmer for 10 minutes
- Make indents in the skillet and crack the eggs
- Cover skillet with a lid, and cook on medium heat until the eggs are cooked
- Serve with crumbled Feta and fresh cilantro
Shakshuka with Feta Variations
There are many different variations when making this dish. The classic recipe includes onions, peppers, garlic, tomatoes, eggs and spices like cumin, paprika, cayenne. I have added Feta Cheese because it tastes amazing with the Middle Eastern spices.
- Vegan Shakshuka - substitute eggs with a generous serve of Chickpeas (Garbanzo)
- Chorizo Shakshuka - fry Chorizo with the onions for a smokey and spicy kick
- Lamb Shashuka - add fried ground lamb to the onion, and drizzle with yogurt when serving
- Green Shakshuka - mix in green veggies like spinach, avocado, kale, swiss chard or zucchini
- Tunisian Shakshuka - a hearty version that adds artichoke hearts, broad beans and potatoes
- Scrambled Shakshuka - instead of cracking an egg into the Shakshuka, scramble and pour into the indents
Shakshuka Recipe Tips
- Use a cast iron pan for even heat, to allow you to control how well done the eggs are cooked
- Skip the oven and use a frying pan and lid to cook the eggs on the stovetop
- Substitute fresh tomatoes from the garden of farmer's market instead of canned. The flavor is amazing! Just allow more time on the stove for the fresh tomatoes to soften and cook down
Mediterranean Recipes You'll Love
- Crispy Moroccan Potatoes
- Chicken Souvlaki Skewers
- Yogurt Garlic Sauce
- Roasted Chickpea Salad
- Tzatziki Sauce
- Lamb Kofta Kebabs
This Shakshuka recipe is one of my favorite Middle Eastern meals. A perfect meal for a brunch or special occasions like Mother's Day. Colorful, spicy and delicious. An simple dish with everyday ingredients your family will love. Bon Appetit! Приятного аппетита!
Ingredients
- 6 large eggs
- 2 tablespoons oil
- 3 cloves garlic minced in garlic press
- 1 onion diced
- 1 bell pepper diced
- ½ chili pepper diced (optional)
- 1 teaspoon cumin
- 1 teaspoon paprika
- ¼ teaspoon nutmeg
- 1 teaspoon salt
- black pepper to taste
- 28 oz /800g can diced tomatoes
- 1 cup feta cheese crumbled
- garnish with cilantro
Instructions
- Preheat oven to 375°F/180°C
- In a large cast iron skillet, heat the oil over medium heat. Add the onion, bell pepper and chili pepper. Sauté for until the onion becomes translucent and add in the garlic. Cook until vegetables are soft and caramelized.
- Mix in the cumin, paprika, nutmeg salt and pepper. Add in the diced tomatoes and simmer for about 10 minutes, until it starts to thicken.
- Make small indentations to prepare space for the eggs in the skillet. Crack eggs into each indentation and place skillet into preheated oven. Bake until the eggs are set and whites are fully cooked. This will take around 7-10 minutes. Alternatively, cover skillet with a lid, and cook on medium heat until the eggs are cooked.
- Crumble with feta and garnish with cilantro. Serve immediately with a crusty loaf.
Notes
©PetersFoodAdventures.com
