Easy Shakshuka with Feta
User Reviews
5
6 reviews
Excellent
Easy Shakshuka with Feta
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Shakshuka is an easy Mediterranean (Tunisian) vegetarian recipe with eggs simmered in a spiced tomato and pepper sauce, topped with feta cheese.
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion diced, large
- 1 red bell pepper seeded and diced (or any other color)
- 2 cloves garlic minced
- 1 teaspoon cumin ground
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes crushed
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 28 oz. crushed tomatoes canned
- 1/4 cup cilantro or parsley, plus more for serving, chopped, fresh
- 6 egg large
- 4 oz. feta cheese crumbled
- bread optional, crusty or pita, for serving
Instructions
- Heat the olive oil (2 tablespoons) over medium-high heat in a 12-inch skillet (preferably nonstick). Sauté the diced onion and pepper until softened and browned, about 10 minutes, stirring occasionally.
- Add the minced garlic (2 cloves), ground cumin (1 teaspoon), smoked paprika (1/2 teaspoon), crushed red pepper flakes (1/4 teaspoon), kosher salt (1 teaspoon), and black pepper (1/4 teaspoon). Stir to coat and sauté for about 30 seconds more, until fragrant.
- Pour in the crushed tomatoes (28 oz.) and chopped cilantro or parsley (1/4 cup) and stir together. Bring to a gentle simmer, and turn the heat to low (or off momentarily, if the tomatoes are splattering a lot).
- Use a spoon to form 6 wells in the tomato sauce mixture. Crack an egg into each well. Cover the skillet and simmer until eggs are set (about 5-8 minutes, depending on how runny you like the yolks).
- Sprinkle with crumbled feta (4 oz.) and additional chopped cilantro/parsley, as well as more salt, pepper, and crushed red pepper if desired. Serve with crusty bread.
Equipments used:
Notes
- If you don't have a lid for your large skillet, you can finish cooking it in your oven, as long as your skillet is oven-safe. Just crack eggs into the wells and transfer to a 375 degree F oven for about 10 minutes, or until eggs are set to your preference.
- To use a 10-inch skillet, use the same amount of ingredients except 4 eggs instead of 6. Anything smaller than that and you'll probably have to cut the recipe in half (use the slider bar on the servings above to help out with this).
- For a paleo or dairy free version, omit the feta cheese.
- Ingredient Substitutions: Chili powder or regular paprika can be used instead of smoked paprika; cayenne pepper can be used instead of crushed red pepper (or omitted for a mild version); goat cheese, queso fresco, or cotija cheese can be substituted for feta; canned diced tomatoes or chopped whole tomatoes may be substituted for crushed.
Nutrition Information
Show Details
Calories
214kcal
(11%)
Carbohydrates
14g
(5%)
Protein
11g
(22%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Cholesterol
181mg
(60%)
Sodium
840mg
(35%)
Potassium
535mg
(11%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
1375IU
(28%)
Vitamin C
39mg
(43%)
Calcium
172mg
(17%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 14g | 5% |
| Protein | 11g | 22% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 181mg | 60% |
| Sodium | 840mg | 35% |
| Potassium | 535mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1375IU | 28% |
| Vitamin C | 39mg | 43% |
| Calcium | 172mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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