Shakshuka With Feta
A vibrant and savory dish featuring poached eggs in a bed of spiced tomatoes and bell peppers, perfect for breakfast, brunch, or a light dinner.
Ingredients
Base Ingredients
- 3 tablespoons extra-virgin olive oil For a luscious base.
- 1 large onion, halved and thinly sliced Adds sweetness.
- 1 large red bell pepper, seeded and thinly sliced Adds a burst of color.
- 3 cloves garlic, thinly sliced Provides robust flavor.
- 1 teaspoon ground cumin Infuses warmth and depth.
- 1 teaspoon sweet paprika Enhances richness.
- 1/8 teaspoon ground cayenne For a hint of heat.
- 1 28-ounce can whole plum tomatoes, coarsely chopped Adds juiciness and tang.
- 3/4 teaspoon kosher salt Enhances flavor.
- 1/4 teaspoon black pepper Rounds out seasoning.
- 5 ounces feta, crumbled For creaminess and tang.
- 6 large eggs The star of the dish.
- Chopped cilantro For serving, adds freshness.
- Hot sauce For serving, provides an extra kick.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium-low heat.
- Add the sliced onion and red bell pepper, cooking gently until very soft, about 20 minutes.
- Add the sliced garlic and cook for 1 to 2 minutes until fragrant.
- Stir in the ground cumin, sweet paprika, and cayenne pepper, allowing spices to bloom for about a minute.
- Pour in the chopped tomatoes with their juices, add salt and pepper, and simmer until thickened, about 10 minutes.
- Gently stir in the crumbled feta cheese.
- Carefully crack the eggs over the tomato mixture and season with salt and pepper.
- Transfer to the preheated oven and bake until eggs are just set, 7 to 10 minutes.
- Sprinkle with chopped cilantro and serve hot with hot sauce.
Notes
For added depth, consider using roasted red bell peppers. If you want extra spice, incorporate smoked paprika or harissa. Individual portions can be made in mini skillets for brunch.