I stumbled upon this dish on a rainy morning—perfect timing, as the weather seemed to demand something warm and comforting. Shakshuka with feta is like a hug in a skillet, the eggs poaching in a spicy tomato bath, and the feta adding that unexpected but oh-so-necessary tang. I swear, the aroma alone could make anyone’s day better, like a culinary sunshine breaking through the clouds.
Steps
- Preheat the oven to 375 degrees Fahrenheit. In a large skillet, warm the olive oil over medium-low heat, then add the sliced onion and bell pepper. Cook them gently until they are very soft, which should take around 20 minutes.
- Add the sliced garlic to the skillet and cook for 1 to 2 minutes until tender. Stir in the cumin, paprika, and cayenne, and let them cook for an additional minute to blend the flavors.
- Pour the coarsely chopped tomatoes with their juices into the skillet and season with ¾ teaspoon of salt and ¼ teaspoon of black pepper. Allow the mixture to simmer until it thickens, about 10 minutes, and adjust seasoning if necessary.
- Stir in the crumbled feta cheese, mixing it into the tomato sauce. Carefully crack the eggs over the tomato mixture, making sure they are spaced evenly. Season the eggs with additional salt and pepper as desired.
- Transfer the skillet to the preheated oven and bake until the eggs are just set, which should take 7 to 10 minutes. Once done, garnish with chopped cilantro and serve with hot sauce on the side.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 large onion, halved and thinly sliced
- 1 large red bell pepper, seeded and thinly sliced
- 3 garlic cloves, thinly sliced
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1/8 teaspoon ground cayenne pepper, or to taste
- 1 (28-ounce) can whole plum tomatoes with their juices, coarsely chopped
- 3/4 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 5 ounces crumbled feta cheese (approximately 1 1/4 cups)
- 6 large eggs
- Chopped cilantro, for garnish
- Hot sauce, for serving
Nutritional Values
Total Nutritional Values for the Entire Recipe:
1560 calories | 114 grams fat | 42 grams saturated fat | N/A grams trans fat | 48 grams monounsaturated fat | 12 grams polyunsaturated fat | 72 grams carbohydrates | 18 grams dietary fiber | 36 grams sugars | 78 grams protein | 3864 milligrams sodium
FAQ
- What is Shakshuka and where does it originate from?
- Shakshuka is a dish of eggs poached in a spiced tomato and red pepper sauce. It is originally from North Africa but is popular in Israel as a breakfast food and can also be enjoyed for brunch, lunch, or dinner.
- Can I substitute any ingredients in this Shakshuka recipe?
- Yes, you can substitute or add ingredients according to your preference. For instance, some people add chickpeas or lentils for a heartier meal, while others incorporate small meatballs or grilled eggplant.
- Is it necessary to use an oven for cooking Shakshuka?
- While the recipe suggests finishing the dish in the oven, it can also be completed on the stovetop by covering the pan. This method allows for easier monitoring of the eggs to achieve the desired yolk consistency.
- How can I prevent the eggs from overcooking in Shakshuka?
- To avoid overcooking the eggs, you can reduce the heat to a simmer and cover the pan instead of using the oven. This helps maintain softer yolks and provides better control over the cooking process.
- What are some tips for enhancing the flavor of Shakshuka?
- Some suggestions include grilling the peppers before adding them to the sauce, using fresh herbs like cilantro for garnish, and adjusting the spice level with hot sauce or additional spices to suit your taste.
Tips
- Dice the onions and peppers for a more even cook and a smoother texture. This can make the dish easier to eat and ensures the vegetables are nicely integrated into the sauce.
- Consider preparing the spiced onion, pepper, and garlic mixture in advance. It develops more flavor if stored and reheated, making it a convenient component for future meals.
- To maintain soft yolks and avoid overcooking, try poaching the eggs on the stovetop with the lid on, rather than baking them in the oven.
- Add the feta cheese just before serving, sprinkling it on top instead of mixing it into the sauce. This can enhance the dish by allowing the feta to retain its texture and flavor.
Equipment
- Large Oven-Safe Skillet: Since the recipe involves moving the skillet from the stovetop to the oven, an oven-safe skillet is essential.
- Chef’s Knife: For slicing the onions, bell peppers, and garlic.
- Cutting Board: For preparing vegetables.
- Can Opener: To open the can of whole plum tomatoes.
- Measuring Spoons: To measure spices and other ingredients accurately.