Shakshuka with Feta Cheese
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4-6 servings 1x
- Category: Savory
- Cuisine: Around the world
Shakshuka with Feta Cheese is a simple dish consisting of poached eggs in a simmering tomato sauce with feta and spices, traditionally served in a cast iron skillet.
Ingredients
Scale
- 3 Tablespoons extra-virgin olive oil
- 1 large onion, halved and thinly sliced (or diced)
- 1 large red bell pepper, seeded and thinly sliced (or diced)
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- A pinch (⅛ teaspoon) cayenne pepper*
- 1 28-ounces can (820 ml) whole plum tomatoes with juices, coarsely chopped**
- Salt and freshly ground black pepper
- 1 ¼ cup (5 ounces or 140g) feta cheese, crumbled
- 6 large eggs***
- Chopped cilantro, for serving
- Hot sauce, for serving
Instructions
- Heat the oven to 375°F (190°C).
- Heat oil in a large skillet over medium-low heat. Add onion and bell pepper, and saute until very soft, about 15 minutes. Add garlic and saute for 1 more minute. Stir in cumin, paprika and cayenne*.
- Pour in the canned tomatoes** with the sauce. Season with salt and pepper, and simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta.
- Gently crack eggs into skillet over tomatoes. Season with salt and pepper.
- Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with fresh cilantro and serve with hot sauce.
Notes
* You can also see my article for a spicy version with harissa.
** When in season, feel free to add fresh, ripe, diced tomatoes instead.
*** Feel free to use more or less eggs. Anything between 4 to 6 eggs work just fine.
© 2024 Del's cooking twist
https://www.delscookingtwist.com/shakshuka-with-feta-cheese/