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Breakfast Vegetarian

Shakshuka with Feta

I don’t care if it’s breakfast, lunch, or dinner, shakshuka should be on the menu at your house. This popular Middle Eastern dish with poached eggs swimming in an aromatic, hearty sauce is so satisfying to the palate (and the eyes). Shakshuka can, and definitely should, be served at any time of day you’re craving something delicious, fast, and healthy.

There’s no denying that shakshuka is a fun word to say, and I learned that the word actually means “mixture.” And let me tell you, what a divine mixture it is! Vegetarians and meat lovers alike love this nutritious and flavor-packed meal, especially when it is served with freshly-grilled pita on the side. Perfect! 

Ingredients:

2 Tbsp. olive oil

2 large shallots, chopped

1 red bell pepper, chopped

3 cloves of garlic, minced

2 14 oz. cans of fire-roasted crushed tomatoes (with their juices)

2 Tbsp. tomato paste

2 tsp. cumin

1 tsp. smoked paprika

1 tsp. chili powder

6 large eggs

½ c. feta, crumbled

2 Tbsp. fresh parsley, chopped

Salt, black pepper and red pepper flakes to taste

Preheat the oven to 375 degrees.

Heat the olive oil in an oven-proof skillet over medium heat. Add the shallots and bell pepper and cook until soft, about 5 minutes. Add the garlic, tomato paste, cumin, chili powder, and smoked paprika and cook for 1 minute, or until fragrant. Add the crushed tomatoes, and parsley. Reduce the heat to low and simmer for 5 minutes. 

Turn the heat off and add salt, black pepper and red pepper flakes to taste. Mix thoroughly. Then, use a spoon to create wells for the eggs in the sauce. Crack the eggs directly into the wells, making sure to leave a small “wall” of sauce around the eggs so that the whites don’t spread when you bake them. 

Carefully place the skillet into the oven and cook for 8-10 minutes, or until the egg whites are opaque and cooked through, but the yolks are still soft. Remove from the oven and allow the shakshuka to rest for 1-2 minutes.

Before serving, top with feta cheese, additional parsley, and additional salt or red pepper flakes. Serve in bowls with grilled pita bread.

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