Feta and Shakshuka

Feta and Shakshuka

This shakshuka with feta is a fantastic recipe to try if you want to mix up your breakfast routine and add a new savory dish with a Mediterranean taste. I’ve prepared both the traditional Shakshuka recipe and the green variation. This recipe is quite similar to the original, except it includes feta cheese blended into the spicy tomato sauce, which is creamy, crumbly, and delightfully melty.

Shakshuka with feta cheese and slices of bread in close-up
You can have shakshuka with feta in one pan for breakfast, lunch, or even dinner. It’s quite simple to make, extremely forgiving, and just a funny dish to share with friends during a dinner, lol!

SHAKSHUKA MADE WITH FETA: HOW TO MAKE IT?
CARAMELIZE PEPPERS AND ONIONS
Start by cooking the onions and peppers in a cast iron skillet until they soften and start to caramelize. This might take up to 10 minutes, but it’s worth it because it contributes to the majority of the dish’s taste. Using a cast-iron pan also allows me to finish cooking a meal by moving it from the burner to the oven. Any skillet will do, as long as you cover it after adding the eggs.

a cast-iron skillet with red, yellow, and onion peppers

Prepare the tomato sauce.
Add the garlic and the tinned tomatoes once the onions and peppers have softened. Additionally, you might use fresh tomatoes. However, I believe that the canned ones work particularly well in this dish since they instantly give it a stew-like consistency.
SHAKSHUKA-MAKING GUIDELINES WITH FETA
Don’t stress about neatly cutting things. In reality, slicing the veggies is acceptable; there is no need to cut them. I believe that would be a waste of time because the veggies would begin to soften considerably.

To prevent the stew’s hue from becoming orange, add the feta after it has finished simmering. Although you might not think the color of the food is attractive when you first stir them in, I like tossing it in earlier to combine the flavor into the sauce.

Before adding the eggs, let the sauce simmer and get thicker. The canned tomatoes will typically be separated from the liquid when you first add them. The ingredients should be well combined to create a stew-like consistency. However, take care not to over-reduce the sauce as this might cause the tomatoes to adhere to the pan.
Make nests with a wooden spoon before shattering the eggs. In any other case, the sauce will go on the eggs, which we want to keep separate and avoid scrambling.

Feta and Shakshuka
One skillet meals like shakshuka with feta are like eggs in hell. In a spicy tomato sauce with caramelized onions and INGREDIENTS, eggs are poached.

▢1/2 tablespoon olive oil
▢1 medium onion sliced
▢1 medium red bell pepper sliced
▢2 cloves garlic clove minced
▢2 14 ounce cans diced tomatoes
▢1/2 teaspoon cumin
▢1 teaspoon paprika
▢1 teaspoon coriander
Salt and freshly ground black pepper
▢5-6 eggs
▢1/2 cup crumbled feta cheese plus more for serving
Fresh cilantro for garnish
Crusty bread for serving

INSTRUCTIONS

A 375°F oven is to be used.
Cast iron skillet with olive oil heated to medium heat. For approximately 15 minutes, add the onions and peppers and sauté them until the onions are tender and transparent. The garlic, stir, and simmer for one more minute, or until the garlic is fragrant.

Add the cumin, paprika, and coriander after adding the tomatoes. Add salt and pepper to taste. Bring to a boil, then lower the heat to a simmer for 10 to 15 minutes, or until the tomato sauce takes on the consistency of a stew. Add the feta cheese crumbles and stir.

In the tomato-feta sauce, form 6 little nests. Gently break the eggs into the nests produced by the tomatoes in the pan. Salt and pepper to taste. Cook the eggs in the pan for a further 8 to 12 minutes in the oven.
Serve with crusty bread or pita and fresh cilantro as a garnish.

NOTES: Keep any leftovers in an airtight container for storage. They’ll keep in the fridge for around 3 to 4 days.

The recipe should be followed exactly for the best results. However, green peppers can be used in place of the red ones. Instead of canned tomatoes, you could instead use fresh tomatoes, although the consistency would change a little.
NUTRITION
163 kcal of energy, 9g of carbohydrate, 9g of protein, 11g of fat, 4g of saturated fat, 177 mg of cholesterol, 363 mg of sodium, 339 mg of potassium, 2g of fiber, 5g of sugar, Vitamin C is 40.8 mg, calcium is 138 mg, iron is 2.3 mg, and vitamin A is 1350 IU.