Shakshuka is a
classic Middle Eastern and North African dish made of poached eggs in a flavorful tomato sauce with spices. Adding feta cheese, olives, and peppers elevates this dish by introducing a savory, tangy, and slightly briny contrast to the rich tomato base. This version is perfect for a comforting breakfast, brunch, or dinner.
Here’s how to make Shakshuka with Feta, Olives, and Peppers:
Shakshuka with Feta, Olives, and Peppers Recipe
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika (smoked paprika is ideal)
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cayenne pepper (optional, for heat)
- 1 can (14 oz) diced tomatoes, or 5-6 fresh tomatoes, chopped
- 1/4 cup tomato paste (optional, for richness)
- Salt and freshly ground black pepper, to taste
- 4-6 large eggs
- 1/2 cup feta cheese, crumbled
- 1/4 cup Kalamata olives, pitted and sliced
- Fresh parsley or cilantro, chopped (for garnish)
- Warm pita or crusty bread, for serving
Instructions:
1. Cook the vegetables:
- Heat the olive oil in a large skillet or cast-iron pan over medium heat.
- Add the sliced onions and bell peppers. Sauté for about 5-7 minutes until they are softened and begin to brown slightly.
2. Add garlic and spices:
- Add the minced garlic to the skillet and cook for another 1 minute until fragrant.
- Stir in the cumin, paprika, coriander, and cayenne pepper (if using). Cook for another 30 seconds to toast the spices and release their aroma.
3. Add tomatoes and simmer:
- Stir in the diced tomatoes (with juices) and tomato paste (if using). Season with salt and pepper to taste.
- Bring the mixture to a simmer, and let it cook for about 10-15 minutes, or until the sauce has thickened slightly and the flavors have melded together. Taste and adjust seasoning if necessary.
4. Make wells for the eggs:
- Once the sauce has thickened, use a spoon to create small wells in the sauce for the eggs.
- Carefully crack the eggs into the wells, one at a time. You can do this directly into the skillet or crack the eggs into a bowl first for easier handling.
- Cover the skillet with a lid and cook the eggs for about 6-8 minutes for soft, runny yolks, or longer if you prefer them more set. You can check the eggs by gently shaking the pan – the whites should be set but the yolks still soft.
5. Add feta and olives:
- Once the eggs are cooked to your liking, sprinkle the crumbled feta cheese and sliced olives over the shakshuka. The heat from the sauce will soften the cheese and bring out its flavor.
6. Serve:
- Garnish with fresh chopped parsley or cilantro.
- Serve immediately with warm pita, crusty bread, or any bread of your choice for dipping into the sauce and eggs.
Tips:
- Tomato variety: Fresh, ripe tomatoes make this dish even more flavorful, but canned tomatoes are a great option for convenience.
- Spices: Feel free to adjust the spices based on your preferences. Some people add a pinch of turmeric or a dash of harissa for extra flavor.
- Egg doneness: For a runnier yolk, cook the eggs for less time. If you prefer them firmer, let them cook for a few more minutes.
- Customization: You can also add other toppings like sautéed spinach, roasted eggplant, or a sprinkle of za'atar for an extra layer of flavor.
Shakshuka with Feta, Olives, and Peppers is a hearty, flavorful dish with layers of rich and savory flavors from the tomatoes, spices, feta, and olives. It’s perfect for any meal and pairs beautifully with bread to soak up the delicious sauce. Enjoy!