Shakshuka with Feta
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
2 people
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Calories
114 kcal
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Cuisine
Middle Eastern
Shakshuka with Feta
Description
Shakshuka with Feta begins by sautéing onion and red pepper, followed by garlic and warm spices including smoked paprika, cumin, and harissa which add depth and mild heat. Canned plum tomatoes are broken down in the pan to create a thick, rich sauce that cooks until the peppers are tender and the sauce reduces.
Fresh spinach is stirred in last to wilt gently, preserving its bright color and mild flavor. Wells are made in the sauce for eggs which are cracked in and cooked covered until the whites set but yolks remain soft.
Finished with crumbled feta cheese and fresh cilantro, the dish combines creamy, spiced, and herbal elements. It is typically enjoyed immediately, often with crusty bread to soak up the sauce.
For those who prefer a spicier version, additional hot sauce can be added servingside.
Ingredients
- ¼ onion medium
- 3 garlic cloves
- 1 red bell pepper small to medium size
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon harissa spice powder or chilli flakes
- 400 g plum tomatoes canned
- 1 cup spinach
- 2 egg
- 40 g feta cheese
- cilantro fresh
- salt to taste
- black pepper to taste
Instructions
- Heat some oil in a pan on medium heat and add the chopped onion. Stir fry for a couple of minutes and then add the garlic cloves finely chopped or crushed and the red pepper, chopped. Cook for 4-5 minutes.
- Add smoked paprika, cumin and harissa and cook for 1 minute or until fragrant.
- Add plum tomatoes. With a fork or the cooking spoon, break down the tomatoes making sure there are no big chunks. Leave cooking at medium heat until the red peppers are cooked and the tomato sauce has reduced and has turned into a richer and thicker sauce. Add salt to taste.
- When the peppers and the rest of the ingredients are cooked, add the spinach and cook for a further 2-3 minutes.
- With the back of a spoon, make small holes to place the eggs. Break the eggs into the hole and cover with a lid.
- Cook with the lid on during 5 minutes. Uncover and turn the heat off. Sprinkle the feta cheese and chopped cilantro on the top, season with black pepper and your Shakshuka will be ready to serve!
Notes
- Add hot sauce according to your spice preference to increase the heat of the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 114 kcal
% Daily Value*
| Calories | 114kcal | 6% |
| Carbohydrates | 9g | 3% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 284mg | 12% |
| Potassium | 249mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 2596IU | 52% |
| Vitamin C | 79mg | 88% |
| Calcium | 135mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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