Easy Shakshuka with Feta Recipe
shared by Nibblore Kitchen
This one-skillet shakshuka pairs gently spiced tomato and sweet pepper sauce with softly baked eggs and creamy feta. Simmering the sauce until thick keeps the egg whites from turning watery, while finishing the covered skillet over low heat gives the yolks better control. Serve it for brunch or a quick dinner with warm bread for dipping. • Use a wide skillet so the sauce reduces efficiently and the eggs have enough room to cook evenly. • Crack each egg into a bowl before adding it; this makes it easier to remove shell fragments and position the yolk without breaking it. • Eggs continue cooking in the hot sauce, so take the skillet off the heat when the yolks are slightly softer than you want. • Replace the red bell pepper with an equal amount of yellow or orange bell pepper. • For less heat, omit the red pepper flakes; for more heat, increase them to 1/2 teaspoon. • Replace parsley with chopped cilantro or a mixture of cilantro and mint. Refrigerate leftover sauce and eggs in an airtight container for up to 2 days. Reheat gently in a covered skillet over low heat with 1 tablespoon water until steaming; the yolks will firm up. For best results, freeze only the cooked tomato sauce for up to 3 months, then thaw, reheat, and add fresh eggs and feta.
- Total time
- 45 min
- Servings
- 4
- Difficulty
- Beginner-friendly
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Save to my cookbook — freeIngredients
- 2 tbspextra-virgin olive oil
- 1yellow onion, diced
- 1red bell pepper, seeded and diced
- 3 clovegarlic, minced
- 1 ½ tspground cumin
- 1 tspsweet paprika
- ¼ tspred pepper flakes
- 2 tbsptomato paste
- 800 gwhole peeled tomatoes with juices
- ½ tspfine sea salt, plus more to taste
- ¼ tspground black pepper
- 6large eggs
- 100 gfeta cheese, crumbled
- 2 tbspflat-leaf parsley, roughly chopped
Instructions
- 1Heat the olive oil in a 30 cm oven-safe skillet over medium heat. Add the onion and bell pepper and cook for 7 to 9 minutes, stirring occasionally, until softened and lightly browned at the edges.
- 2Add the garlic, cumin, paprika, and red pepper flakes. Cook for 30 seconds, stirring constantly, until fragrant. Stir in the tomato paste and cook for 1 minute, scraping it across the skillet until it darkens slightly.
- 3Add the tomatoes with their juices, crushing each tomato with a wooden spoon. Stir in the salt and black pepper, bring to a lively simmer, then reduce the heat to medium-low. Cook uncovered for 12 to 15 minutes, stirring occasionally, until the sauce is thick enough that a spoon drawn across the skillet leaves a trail for 2 seconds. Taste and adjust the salt.
- 4Reduce the heat to low. Use the back of a spoon to make 6 evenly spaced wells in the sauce. Crack one egg into a small bowl, then slide it into a well; repeat with the remaining eggs. Scatter the feta around the eggs, keeping the yolks exposed.
- 5Cover the skillet and cook over low heat for 6 to 9 minutes, rotating the pan once, until the egg whites are opaque and set but the yolks still jiggle when the skillet is gently shaken. For firm yolks, continue cooking for 2 to 3 minutes.
- 6Remove the skillet from the heat and leave it covered for 1 minute. Sprinkle with parsley and serve directly from the skillet while hot.