Shakshuka with Feta

Ingredients

• 🫒Extra Virgin Olive Oil, high quality for best flavor1 tbsp
• 🧅Yellow Onion, finely diced½
• 🫑Red Bell Pepper, seeded and thinly sliced into strips½
• 🧄Garlic, thinly sliced2 clove
• 🧂Cumin (ground), earthy and aromatic1 tsp
• 🌶️Smoked Paprika, adds a deep, smoky flavor1 tsp
• 🌶️Dried Chili Flakes, adjust to your heat preference¼ tsp
• 🥫Tomato Paste, for richness and color1 tbsp
• 🥫Whole Peeled Tomatoes, crush by hand or with a spoon½ can
• 🥚Large Eggs, at room temperature if possible2
• 🧀Feta Cheese, crumbled50 grams
• 🌿Cilantro, roughly chopped stems and leaves¼ cup
• 🍞Sourdough Bread, toasted, for serving1 slice

Contains Dairy, Eggs, Garlic, Gluten, Onion. AI-generated, checked against common allergens; always check labels.

Method

1. 1

   Aromatics and vegetable prep

   Finely dice 1/2 of a yellow onion and thinly slice 1/2 of a red bell pepper into 2-inch long strips. Peel and thinly slice 2 garlic cloves. Roughly chop 1/4 cup of fresh cilantro, including the tender stems which hold a lot of flavor.

   10 min
2. 2

   Sauté the vegetables

   Heat 1 tbsp of extra virgin olive oil in a medium skillet over medium heat. Add the diced onion and sliced bell pepper. Sauté for 8 to 10 minutes, stirring frequently, until the vegetables are very soft and the onions have turned translucent.

   10 min
3. 3

   Bloom the spices

   Add the sliced garlic, 1 tsp cumin, 1 tsp smoked paprika, and 1/4 tsp dried chili flakes to the skillet. Stir constantly for about 1 minute until the spices become highly fragrant and the garlic just begins to soften.

   1 min
4. 4

   Build the tomato base

   Stir in 1 tbsp of tomato paste and cook for 1 minute to remove the raw metallic taste. Add 1/2 can of whole peeled tomatoes, using your wooden spoon to break them into smaller, chunky pieces directly in the skillet.

   2 min
5. 5

   Simmer and thicken the sauce

   Reduce the heat to medium-low and allow the sauce to simmer gently for about 8 minutes. Stir occasionally until the liquid has reduced and the sauce has thickened into a jam-like consistency that holds its shape.

   8 min
6. 6

   Add the eggs

   Use the back of a large spoon to create 2 small wells in the thickened tomato sauce. Carefully crack 1 large egg into each well, taking care not to break the yolks as you drop them in.

   1 min
7. 7

   Poach until set

   Cover the skillet with a tight-fitting lid and cook for 3 to 5 minutes. The goal is for the egg whites to be completely opaque and set, while the yolks remain soft and liquid to the touch.

   4 min
8. 8

   Garnish and serve

   Remove the skillet from the heat. Sprinkle 50g of crumbled feta cheese and the chopped fresh cilantro over the top. Serve immediately directly from the pan with a thick slice of toasted sourdough bread for dipping.

   1 min

Nutrition per serving