Shakshuka With Feta

Shakshuka With Feta

4 servings
Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side. (It also makes excellent brunch or lunch food.) It’s a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne. First you make that sauce, which comes together fairly quickly on top of the stove, then you gently crack each of the eggs into the pan, nestling them into the sauce. The pan is moved into the oven to finish. Shakshuka originated in North Africa, and like many great dishes there are as many versions as there are cooks who have embraced it. This one strays from more traditional renditions by adding crumbled feta cheese, which softens into creamy nuggets in the oven’s heat.

Ingredients

  • extra-virgin olive oil
    3 tbsp
  • onion
    1 large
  • red bell pepper
    1 large
  • garlic cloves
    3
  • ground cumin
    1 tsp
  • sweet paprika
    1 tsp
  • ground cayenne

    or

    ⅛ tsp
  • can whole plum tomatoes with their juices

    28-ounce

    1
  • kosher salt

    plus more

    ¾ tsp
  • black pepper

    plus more

    ¼ tsp
  • feta

    crumbled

    5 oz
  • eggs
    6 large
  • Chopped cilantro

    for serving

  • Hot sauce

    for serving

Directions

  1. 1

    Heat oven to 375 degrees. Heat oil in a large skillet over medium-low. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with ¾ teaspoon salt and ¼ teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Taste and add more salt and pepper if needed. Stir in crumbled feta.

  2. 2

    Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.

Shakshuka With Feta

Shakshuka With Feta

5.0(21.0k)4 servings

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About this Recipe

Craving a vibrant, comforting meal that works equally well for breakfast, brunch, lunch, or dinner? This one-skillet Shakshuka With Feta delivers a bright, spicy experience, making eggs truly shine in a way that feels both gourmet and incredibly approachable.

What sets this Shakshuka apart is the thoughtful addition of crumbled feta cheese. As the eggs gently bake in the oven, the feta softens into creamy, savory nuggets that mingle beautifully with the rich tomato-red pepper sauce. This technique elevates the dish, adding a tangy creaminess that you won't find in every shakshuka, making it truly special.

Get ready for a robust and flavorful journey. You'll enjoy a deeply spiced tomato and red bell pepper sauce, fragrant with cumin, sweet paprika, and a touch of cayenne that you can adjust to your liking. Nestled within are perfectly baked eggs, with whites set and yolks often still gloriously runny. The melted feta adds a delightful textural and flavor counterpoint, making each spoonful a satisfying blend of savory, tangy, and subtly spicy notes. It's a hearty dish that feels nourishing and incredibly satisfying, perfect for a cozy weekend morning or a quick weeknight supper.

While this rendition embraces feta, the beauty of shakshuka is its adaptability. Feel free to adjust the cayenne to suit your preferred spice level, from a mild warmth to a fiery kick. You can also experiment with different fresh herbs for serving if cilantro isn't your favorite, although it adds a wonderful freshness here. The core of a great shakshuka lies in its aromatic base, so don't be shy with the spices.

Serve this warm, bubbling shakshuka straight from the skillet. It's traditionally enjoyed with a pile of pita or challah for scooping up every last bit of the delicious sauce and runny yolk. A dash of hot sauce and a sprinkle of fresh chopped cilantro are the perfect finishing touches, enhancing its North African-inspired flavors.

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