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Shakshuka

Shakshuka With Feta

5 from 1 vote
Shakshuka With Feta is a delightful and flavorful dish that originated in North Africa. Its name, which roughly translates to "all mixed up" in Arabic, perfectly encapsulates a harmonious blend of tomatoes, peppers, onions, eggs, and spices, all simmered together to create a rich and aromatic sauce.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4
Course: Breakfasts
Cuisine: African
Calories: 266
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp Rice Bran Oil
  • 1 Large Onion
  • 1 Red Bell Pepper
  • 1 Yellow Bell Pepper
  • 4 Garlic Cloves or 2 tsp garlic puree
  • 1 tsp Ground Cumin
  • 2 tsp Smoked Paprika
  • 1/2 tsp Chili Powder adjust to taste
  • 1 tsp Fennel Seeds
  • 2 Canned Plum Tomatoes (approx 800g)
  • 4 Large Eggs add more if needed
  • Salt and Pepper to taste
Garnish:
  • 60 grams Feta
  • 150 grams Baby Plum Tomatoes
  • Fresh parsley, cilantro or chives

Equipment

  • Frying Pan
  • Chopping Board
  • Silicone Spatula
  • Measuring Spoons
  • Weighing Scales
  • Garlic Press

Method
 

  1. Heat the olive oil in a large skillet over medium heat.
  2. Chop the onions and bell peppers using a knife or a mini chopper. Dice the tomatoes using a knife or chopper separately.
  3. Mince the garlic using a garlic press.
  4. Add the chopped onion and bell peppers. Cook until softened, about 5-7 minutes.
  5. Stir in the minced garlic, ground cumin, paprika, and chili powder. Cook for another minute until fragrant.
  6. Add the diced tomatoes and season with salt and pepper. Allow the mixture to simmer for about 10-15 minutes until it thickens slightly.
  7. Using a spoon, make small wells in the tomato mixture for the eggs.
  8. Crack the eggs into the wells, spacing them evenly apart.
  9. Cover the skillet and let the eggs cook to your desired level of doneness, about 5-7 minutes for runny yolks or longer if you prefer firmer yolks.
  10. Once the eggs are cooked to your liking, remove the skillet from the heat.
  11. Garnish with broken-up feta, chopped parsley, or coriander (cilantro), and serve hot with crusty bread or pita for dipping.

Notes

Here are some top tips to help you succeed in making Shakshuka With Feta like a pro:
  1. Use a combination of canned tomatoes and fresh ripe tomatoes to impart the best flavor and presentation.
  2. Adjust the spices according to your taste preferences. For example, if you like it spicier, add more chili powder.
  3. The key to a perfect classic Shakshuka lies in achieving the desired consistency of the egg yolks. If you prefer runny yolks, cook the eggs for a shorter time. For firmer yolks, cook them a bit longer. Keep an eye on them to avoid overcooking.
  4. Use a spoon to make small wells in the tomato mixture before adding the eggs. This helps the eggs stay in place and cook evenly without spreading too much.
  5. Covering the skillet while the eggs are cooking helps to evenly distribute the heat, ensuring that the eggs cook through while still maintaining a soft yolk.
  6. Before serving, let it rest for 5 minutes for the best flavor and texture.
  7.  
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