Best 4 Shakshuka With Feta Recipes

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Shakshuka is a dish that originated in North Africa and the Middle East. It is a delicious, easy-to-make breakfast, brunch, or lunch dish that can be enjoyed by people of all ages. Shakshuka is made with eggs that are poached in a flavorful tomato sauce, typically seasoned with cumin, paprika, and cayenne pepper. It is often topped with feta cheese, parsley, and/or cilantro. The dish is typically served with bread or pita for dipping. There are many different variations of shakshuka, and the recipe can be adapted to suit your own taste preferences.

Here are our top 4 tried and tested recipes!

SHAKSHUKA WITH FETA



Shakshuka with Feta image

Provided by Molly Yeh

Categories     main-dish

Time 50m

Yield 8 servings

Number Of Ingredients 14

4 to 5 tablespoons olive oil, plus more for drizzling
1 1/2 medium yellow onions, chopped
Kosher salt and freshly ground black pepper
4 to 5 cloves garlic, minced
1 1/2 tablespoons ground cumin
1 1/2 teaspoons harissa, plus more to taste (different brands vary in spiciness)
1/2 teaspoon smoked paprika
Pinch crushed red pepper flakes
1 1/2 tablespoons tomato paste
One-and-a-half 28-ounce cans chopped tomatoes
1 1/2 teaspoons sugar
8 large eggs
1 cup crumbled feta cheese
A handful of chopped fresh flat-leaf parsley

Steps:

  • Heat the oil over medium heat in a large skillet. Add the onions and a pinch of salt and cook, stirring, until soft and translucent, 5 to 7 minutes. Add the garlic, cumin, harissa, smoked paprika, red pepper flakes, another good pinch of salt and a few turns of black pepper. Cook until it's all dreamy-smelly, another 2 minutes. Stir in the tomato paste, followed by the chopped tomatoes and sugar, and simmer until slightly thickened, 10 minutes more. Taste the sauce and adjust the seasonings.
  • Make 8 little wells in the sauce and crack in the eggs. Simmer until the egg whites are set but the yolks are still runny, about 10 minutes. (You can either baste the eggs with sauce during cooking or just let them be in a sunny-side-up situation.) Off the heat, drizzle with olive oil and sprinkle the eggs with a little salt and pepper. Scatter the feta and parsley over all.

SHAKSHUKA WITH FETA



Shakshuka With Feta image

Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side. (It also makes excellent brunch or lunch food.) It's a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne. First you make that sauce, which comes together fairly quickly on top of the stove, then you gently crack each of the eggs into the pan, nestling them into the sauce. The pan is moved into the oven to finish. Shakshuka originated in North Africa, and like many great dishes there are as many versions as there are cooks who have embraced it. This one strays from more traditional renditions by adding crumbled feta cheese, which softens into creamy nuggets in the oven's heat.

Provided by Melissa Clark

Categories     dinner, weeknight, main course

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 14

3 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, seeded and thinly sliced
3 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/8 teaspoon ground cayenne, or to taste
1 (28-ounce) can whole plum tomatoes with their juices, coarsely chopped
3/4 teaspoon kosher salt, plus more as needed
1/4 teaspoon black pepper, plus more as needed
5 ounces feta, crumbled (about 1 1/4 cups)
6 large eggs
Chopped cilantro, for serving
Hot sauce, for serving

Steps:

  • Heat oven to 375 degrees. Heat oil in a large skillet over medium-low. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Taste and add more salt and pepper if needed. Stir in crumbled feta.
  • Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.

Nutrition Facts : @context http, Calories 261, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 640 milligrams, Sugar 7 grams, TransFat 0 grams

SHAKSHUKA WITH FETA



Shakshuka with Feta image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

3 tablespoons good olive oil
1 1/2 cups chopped yellow onion (1 large)
2 cups chopped fennel bulb, top and core removed (1 medium)
1 Holland orange bell pepper, seeded and 1/2-inch diced
1 poblano pepper, seeded and 1/2-inch diced (about 1/2 cup)
1 jalapeno pepper, seeded and minced (about 1/4 cup)
1 tablespoon minced garlic (3 cloves)
1 teaspoon smoked Spanish paprika
1 (28-ounce) can diced tomatoes and juices, such as San Marzano
1/2 cup strained or pureed tomatoes, such as Pomì
Kosher salt and freshly ground black pepper
6 extra-large eggs
5 ounces feta, crumbled
2 tablespoons roughly chopped fresh parsley
Whole-wheat pita bread, toasted, for serving

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat the oil in a large (12-inch) ovenproof saute pan over medium heat. Add the onion, fennel, bell pepper, poblano pepper, and jalapeno pepper and cook over medium to medium-high heat for 10 to 12 minutes, stirring occasionally, until the vegetables are tender and starting to brown. Stir in the garlic and paprika and cook for one minute. Add the diced tomatoes, strained tomatoes, 2 teaspoons salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer for 15 minutes, until the sauce thickens, stirring occasionally.
  • Off the heat, carefully break the eggs, one at a time, into a small bowl and slide them onto the vegetable mixture. Crumble the feta around the eggs, sprinkle with salt and pepper, and bake for 15 to 20 minutes, until the egg whites are firm but the yolks are still runny. Sprinkle with the parsley and serve from the pan with the pita bread.

FETA & ROASTED TOMATO SHAKSHUKA



Feta & roasted tomato shakshuka image

Indulge in a moreish shakshuka for brunch or lunch, with roasted tomatoes, perfectly gooey eggs, and crisp, golden feta, halloumi and chunks of bread

Provided by Melek Erdal

Categories     Breakfast, Brunch

Time 55m

Number Of Ingredients 10

6 medium tomatoes, halved
2 tsp olive oil, plus a drizzle
1 red onion, finely chopped
8 padron peppers or 2 green sivri peppers (or use 1 green pepper if these aren't available), sliced into rounds
2 tsp pul biber (aleppo chilli flakes), plus a pinch to serve
handful of wild garlic or spinach
100g stale bread of your choice, torn into bite-sized pieces
3 eggs
100g feta
50g halloumi

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Arrange the tomatoes cut-side down in a roasting tin, drizzle with some olive oil and season. Roast for 20 mins. Set aside to cool.
  • Meanwhile, cook the onions in a medium ovenproof frying pan with the 2 tsp olive oil over a medium heat until they start to caramelise, about 8 mins.
  • Once the onions have softened, add the peppers and season with salt, pepper and the pul biber. Peel the skins from the roasted tomatoes, then add these to the pan of onions and peppers along with all the resting juices.
  • Crush the tomatoes roughly with a wooden spoon and cook for 5 mins over a medium-high heat. Add the wild garlic or spinach and wilt for a minute, then remove from the heat. Tuck the bread pieces in amongst the mixture, then create three gaps for the eggs using the spoon. Crack the eggs into the gaps, crumble over the feta and grate over the halloumi. Drizzle with some extra olive oil and sprinkle with a pinch of pul biber.
  • Turn the oven down to 160C/140C fan/gas 3 and bake the shakshuka for 12-15 mins. The eggs should be cooked but runny in the middle, and the feta, halloumi and bread should be crisp and golden.

Nutrition Facts : Calories 186 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1 milligram of sodium

Tips:

  • Use ripe, fresh tomatoes for the best flavor.
  • If you don't have harissa, you can substitute another spicy sauce, such as sriracha or chili sauce.
  • Feel free to add other vegetables to the shakshuka, such as bell peppers, onions, or zucchini.
  • Serve the shakshuka with a side of bread or pita for dipping.
  • Shakshuka can be served for breakfast, lunch, or dinner.

Conclusion:

Shakshuka is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover vegetables and is a healthy and satisfying meal. Whether you are looking for a quick and easy breakfast, lunch, or dinner, shakshuka is a great option. With its vibrant colors and flavors, shakshuka is sure to be a hit with your family and friends.

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