Shakshuka with Feta
User Reviews
5
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Prep Time
10 mins
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Cook Time
42 mins
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Total Time
52 mins
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Servings
5 servings
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Calories
163 kcal
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Cuisine
Mediterranean, Middle Eastern, Arabian
Shakshuka with Feta
Description
Shakshuka with Feta features a medley of sautéed onions, red bell peppers, and garlic simmered with canned diced tomatoes and a blend of cumin, paprika, and coriander. The sauce cooks down to a thick stew consistency before crumbled feta cheese is stirred in, enriching the flavor and texture. Eggs are then gently nestled into the sauce and baked until cooked through, resulting in tender whites and creamy yolks. The fresh cilantro garnish adds a bright herbal finish.
The finished dish pairs naturally with crusty bread or pita to scoop the flavorful sauce and eggs. It offers a balanced combination of umami from the cheese and spices, freshness from the herbs, and satisfying eggs for protein.
Leftover shakshuka can be stored in an airtight container in the refrigerator for up to 3 to 4 days, making it convenient for meal prep. Substituting green bell peppers for red is possible, though the flavor will be slightly different. Fresh tomatoes may be used instead of canned, but the stew's texture will vary accordingly.
Ingredients
- 1 tablespoon olive oil
- 1 onion sliced, medium
- 1 red bell pepper sliced, medium
- 2 cloves garlic minced, clove
- 2 14 ounce diced tomatoes canned
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon Coriander
- salt
- black pepper
- 5-6 egg
- 1/2 cup feta cheese plus more for serving, crumbled
- cilantro for garnish, fresh
- bread for serving, crusty
Instructions
- Preheat oven to 375°F degrees.
- Heat olive oil in a cast iron skillet over medium heat. Add the onions and peppers and cook for about 15 minutes until the onions become soft and translucent. Stir in garlic and cook for an additional minute until the garlic becomes fragrant.
- Pour the tomatoes, and add cumin, paprika and coriander. Season with salt and pepper. Bring to a boil, then reduce heat to low and simmer until the tomato sauce thickens like a stew, about 10-15 minutes. Stir in the crumbled feta cheese.
- Create 6 small nests in the tomato and feta sauce. Gently crack the eggs into the skillet over the tomatoes in the nests formed. Season with salt and pepper. Place the skillet in the oven to continue cooking until the eggs are set, about 8-12 minutes.
- Garnish with fresh cilantro, and serve with crusty bread or pita.
Notes
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days to maintain freshness.
- Red bell peppers can be substituted with green bell peppers for a milder flavor.
- Using fresh tomatoes instead of canned will alter the sauce’s consistency slightly.
- Serve with crusty bread or pita to enjoy the sauce and eggs together.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Calories | 163kcal | 8% |
| Carbohydrates | 9g | 3% |
| Protein | 9g | 18% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 177mg | 59% |
| Sodium | 363mg | 15% |
| Potassium | 339mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1350IU | 27% |
| Vitamin C | 40.8mg | 45% |
| Calcium | 138mg | 14% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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