Fennel shakshuka with feta recipe
User Reviews
5
-
Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
6
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Calories
155 kcal
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Course
Breakfast
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Cuisine
American, Middle Eastern
Fennel shakshuka with feta recipe
Description
Fennel shakshuka starts by dry-roasting cumin seeds to release their aroma, then sautéing onion, chopped fennel, and deseeded black pepper in olive oil and water until softened. Ground cinnamon is added briefly before stirring in chopped tomatoes (fresh or canned), bay leaves, sweetener to balance acidity, and salt. The mixture simmers, thickening to a passata-like consistency while flavors meld.
The bay leaves are removed and crumbled feta cheese is folded in, lending creaminess and saltiness. Wells are made in the tomato mixture where eggs are cracked and gently cooked until the whites set and yolks reach desired doneness. The result is a fragrant, spiced tomato and fennel base with soft, set eggs and tangy feta.
Garnished with fresh herbs, this shakshuka combines vegetable sweetness and warm spices with the richness of eggs, suitable for breakfast, brunch, or any meal. Using an enamelled cast iron pan is recommended for even cooking and flavor development.
Ingredients
- 1.5 tsp cumin seeds
- 1.5 tbsp olive oil
- 3 tbsp water
- 1 onion finely chopped
- fennel bulb finely chopped, medium sized
- 1 black pepper deseeded and finely chopped
- 0.75 tsp ground cinnamon
- 2 chopped tomatoes or freshly chopped tomatoes, 14 oz (400 g) can
- 2 bay leaf
- sweetener to taste
- salt
- 3 oz feta cheese crumbled, 100g
- 6 egg
- herbs for garnish
Instructions
- In your large enamelled cast iron pan, dry-roast the cumin seeds on a high heat for 1 min. Add the oil, water, onion, fennel and peppers and sauté for 5 mins.
- Mix in the cinnamon and fry for 15 seconds till fragrant followed by the chopped tomatoes, bay leaves, sweetener (if using) and salt, bring to the boil and reduce heat to low and cook for about 20 mins.
- Do keep an eye on the mix during cooking as you may need to add a couple of tbsp of water so that the tomato mix has a passata type consistency. Adjust the seasoning.
- Remove the bay leaves, add in the crumbled feta, make 6 wells in the mix and break the eggs into the wells and cook for about 10 mins until the eggs are just set. Cook for a little longer if you prefer more well-done eggs.
- Top the fennel shakshuka with extra feta with some herbs and serve.
Notes
- Use an enamelled cast iron pan for even heat and to develop flavor properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Calories | 155kcal | 8% |
| Carbohydrates | 5g | 2% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 178mg | 59% |
| Sodium | 250mg | 10% |
| Potassium | 107mg | 2% |
| Sugar | 3g | 6% |
| Vitamin A | 310IU | 6% |
| Vitamin C | 1.3mg | 1% |
| Calcium | 119mg | 12% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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