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This was my first attempt at shakshuka, and I’m wondering why I didn’t do it sooner! Its a great balance of sweet and savory, and such a great brunch idea. A very easy way to feed a crowd and is amazing served with fresh bread to sop up all those juices. Fresh pita bread would also be amazing too.
Traditional shakshuka doesn’t appear to have feta added to it, but I love it, so…in it went! Soft goat cheese would be amazing too. If you want it to be completely dairy-free, you could also leave it out.
You’ll have to use an oven safe skillet for this dish (I used cast iron). But I love how its made and served in the same dish, and its so pretty when its done!
Shakshuka with Feta
Author: Kristine Fretwell
Recipe type: Breakfast
- 1 cup onion, chopped
- 1 cup red pepper, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp sweet paprika
- 28 oz can whole plum tomatoes
- ½ cup feta cheese
- 6 eggs
- cilantro, chopped
- hot sauce
- Preheat your oven to 375 degrees.
- Heat your oven-safe skillet over medium heat.
- Lightly spray with oil, and add in onion and red pepper and cook until almost soft.
- Add in the garlic, cumin & paprika and cook 1 more minute until spices are fragrant.
- Add in the canned tomatoes and stir them in, breaking up the tomatoes with your spoon.
- Allow to simmer together for a few minutes.
- Crumble the feta cheese and fold in gently.
- Crack each egg on top being careful to not break the yolk.
- Place in the oven and bake for 10-11 minutes until the eggs are cooked to your liking. 10 or so minutes they will still have a runny yolk.
3.5.3229
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