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To make a tasty shakshuka with feta, you need these key items: - 2 tablespoons olive oil - 1 onion, finely chopped - 1 red bell pepper, diced - 3 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 can (14 oz) diced tomatoes - 1 teaspoon sugar - Salt and pepper to taste - 4 large eggs - ½ cup crumbled feta cheese - Fresh parsley or cilantro for garnish These ingredients create a rich, flavorful base for the dish. The olive oil starts the cooking process and adds a nice depth of flavor. Onions and bell peppers bring a sweet crunch. Garlic, cumin, and smoked paprika add warmth and spice. If you want to take your shakshuka up a notch, consider adding: - 1 teaspoon chili flakes for heat - ½ cup spinach for greens - 1 tablespoon lemon juice for brightness - 1 small zucchini, diced for extra veggies These extras can change the dish's taste and texture. Chili flakes give it a nice kick. Spinach adds color and nutrients. Lemon juice brightens up the flavors, while zucchini offers more bite. Running low on an ingredient? Here are some swaps: - Use canola oil instead of olive oil. - Swap the red bell pepper for green or yellow. - Try fresh tomatoes if you prefer them over canned. - Replace feta with goat cheese for a tangy twist. These substitutions still provide great flavor. You can mix and match based on what you have at home. Cooking should be fun and flexible! {{ingredient_image_1}} First, grab a large skillet and add olive oil. Heat it over medium heat. Next, add the finely chopped onion. Sauté for about five minutes. The onion should become soft and clear. Then, stir in the diced red bell pepper. Cook this for three to four minutes until it starts to soften. Now, add the minced garlic, ground cumin, and smoked paprika. Sauté for one more minute until you smell the spices. After that, pour in the can of diced tomatoes with juice. Add sugar, salt, and pepper to taste. Stir the mix well and let it simmer for ten minutes. This helps the sauce thicken and get rich in flavor. Once the sauce has thickened, it’s time for the eggs. Make four small wells in the sauce using a spoon. Carefully crack one egg into each well. Cover the skillet and let the eggs cook for about five to seven minutes. You want the egg whites set but the yolks still runny. This part is key for a perfect shakshuka. After the eggs are ready, sprinkle crumbled feta cheese on top. Cover the skillet for one more minute. This helps the cheese melt slightly. Once done, remove the skillet from heat. Garnish with fresh parsley or cilantro for a pop of color. Serve your shakshuka hot, with warm crusty bread or pita. This bread is perfect for dipping into the rich sauce and eggs. Enjoy every bite of this flavorful breakfast delight! To get the best poached eggs, crack the eggs into separate bowls. This step keeps the yolks intact. Next, create a gentle whirlpool in the sauce with a spoon. Slowly slide each egg into the whirlpool. Cover the skillet and cook for 5-7 minutes. The whites should set while the yolks remain runny. This method gives you that perfect texture. To boost flavor, use fresh herbs like parsley or cilantro as a garnish. You can also add a pinch of chili flakes for heat. Consider using roasted red peppers for a deeper taste. If you like a tangy twist, add a splash of lemon juice just before serving. These simple tweaks can elevate your dish to a new level. One common mistake is overcooking the eggs. Keep an eye on them as they cook. If you cook too long, the yolks will harden. Another mistake is skipping the sugar in the sauce. Sugar balances the acidity of the tomatoes. Lastly, don’t skip the salt and pepper; they enhance all the flavors. Avoid these errors for a perfect shakshuka. Pro Tips Fresh Ingredients: Use fresh herbs and ripe tomatoes for the best flavor in your shakshuka. Egg Cooking Time: Adjust the cooking time based on how runny you like your yolks; less time for runny, more for firm. Cheese Variations: Try different cheeses like goat cheese or ricotta for a unique twist on the traditional feta. Serve with Sides: Pair with warm crusty bread or pita to soak up the delicious sauce and eggs. {{image_2}} If you love heat, try adding chili peppers. Use fresh jalapeños or red pepper flakes. This will give your dish a nice kick. Adjust the spice level to your taste. You can mix in chopped serrano peppers while cooking the onions. It adds layers of flavor and warmth. Want more veggies? Toss in zucchini, spinach, or eggplant. They will make your shakshuka colorful and nutritious. Start by adding them after the bell pepper. Cook them until they soften. This adds a lovely texture and flavor. You can also add chickpeas for extra protein and fiber. Feta is great, but you can switch it up. Try goat cheese or mozzarella for a creamier feel. Goat cheese adds a tangy twist. Mozzarella melts beautifully and gives a cheesy texture. Just sprinkle your choice on top before the final cover. Each cheese brings a unique taste to your shakshuka. To keep leftover shakshuka fresh, let it cool down first. Transfer it to an airtight container. Store it in the fridge for up to three days. Make sure to cover the eggs gently to avoid breaking them. This way, every bite stays tasty when you reheat it. When it’s time to eat leftovers, reheat shakshuka on the stove. Use low heat to warm it up slowly. You can add a splash of water to keep it moist. Cover the pan to help heat evenly. If you prefer, you can also microwave it in short bursts. Check it often to avoid overcooking the eggs. If you want to save shakshuka for later, freezing works well. Portion it into freezer-safe containers. Leave some space at the top for expansion. Label the containers with the date. It can stay in the freezer for up to three months. To enjoy, thaw it overnight in the fridge before reheating. Shakshuka with feta pairs well with warm crusty bread or pita. The bread helps scoop up the rich sauce and eggs. You can also serve a fresh salad on the side. A simple cucumber and tomato salad works well. If you like spice, add some hot sauce for extra kick. Don’t forget to enjoy a cup of coffee or tea with your meal! You can prepare the sauce ahead of time. Make the sauce, cool it, and store it in the fridge for up to three days. When you’re ready to eat, heat the sauce in a skillet. Then, add the eggs and cook as directed. This saves time and keeps things easy for busy mornings. Just remember that the eggs should be cooked fresh for the best taste! Yes, shakshuka is quite healthy! It has plenty of vegetables and protein from the eggs. The tomatoes provide vitamins, while feta adds flavor without too many calories. You can also control the amount of oil used. For a lighter version, use less oil or skip the feta. Overall, it’s a tasty and nutritious choice for breakfast or brunch. You now have all the tools to make delicious shakshuka with feta. We covered essential and optional ingredients, plus helpful substitutions. The step-by-step instructions simplify making this dish, so you can serve it with confidence. Use the tips to poach eggs perfectly and avoid common errors. Remember, you can switch up flavors with various styles, and storing leftovers is easy, too. Enjoy trying these ideas, and make shakshuka your own. Savor the experience and tell your friends about it!

Shakshuka Surprise with Feta

A delicious and hearty dish featuring poached eggs in a spicy tomato sauce, topped with crumbled feta cheese.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 300 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 medium red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 can (14 oz) diced tomatoes
  • 1 teaspoon sugar
  • to taste salt and pepper
  • 4 large eggs
  • 0.5 cup crumbled feta cheese
  • for garnish fresh parsley or cilantro

Instructions
 

  • In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened.
  • Stir in the diced red bell pepper and cook for another 3-4 minutes, until it begins to soften.
  • Add the minced garlic, ground cumin, and smoked paprika; sauté for an additional minute until fragrant.
  • Pour in the diced tomatoes along with their juice and add sugar, salt, and pepper. Stir well to combine and let simmer for about 10 minutes, allowing the sauce to thicken.
  • Make four small wells in the sauce and carefully crack one egg into each well. Cover the skillet and cook for about 5-7 minutes, or until the egg whites are set but the yolks are still runny.
  • Sprinkle the crumbled feta cheese on top and cover for an additional minute to allow it to melt slightly.
  • Remove from heat and garnish with fresh parsley or cilantro.
  • Serve immediately with warm crusty bread or pita for dipping.

Notes

Serve with warm crusty bread or pita for dipping.
Keyword eggs, feta, shakshuka, tomato