Shakshuka with Feta
This Shakshuka with Feta is one of my favorite Middle Eastern meals. Colorful, spicy and delicious. An simple dish with everyday ingredients your family will love. Eggs in Tomato Sauce, perfect for breakfast, brunch or dinner.
Servings 4 people
Equipment
- cast iron pan or skillet with lid
Ingredients
- 6 large eggs
- 2 tablespoons oil for frying
Vegetables
- 3 cloves garlic minced in garlic press
- 1 onion diced
- 1 bell pepper diced
- ½ chili pepper diced (optional)
- 28 oz /800g can diced tomatoes
Spices
- 1 teaspoon cumin
- 1 teaspoon paprika
- ¼ teaspoon nutmeg
- 1 teaspoon salt
- black pepper to taste
Toppings
- 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.
- Cast Iron Oven Method - 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.
- Stovetop Skillet Method - Alternatively, cover skillet with a lid, and cook on medium heat until the eggs are cooked (about 5 minutes).
- Crumble with feta and garnish with cilantro. Serve immediately with a crusty loaf.
Notes
When I make this with fresh tomatoes, I also add about half a cup of Passata or pureed tomatoes for the right consistency.