Shakshuka with Feta

★★☆☆☆
Prep: 20 mins Cook: 30 mins Serves: 4 to 6

Ingredients

  • 3 tablespoons extra-virgin olive oil45 ml extra-virgin olive oil
  • 1 large onion, halved and thinly sliced1 large onion, halved and thinly sliced
  • 1 large red bell pepper, seeded and thinly sliced1 large red bell pepper, seeded and thinly sliced
  • 3 garlic cloves, thinly sliced3 garlic cloves, thinly sliced
  • 1 teaspoon ground cumin5 ml ground cumin
  • 1 teaspoon sweet paprika5 ml sweet paprika
  • ⅛ teaspoon ground cayenne, or to taste1 ml ground cayenne, or to taste
  • 1 (28-ounce) can whole plum tomatoes with their juices, coarsely chopped1 (28-ounce) can whole plum tomatoes with their juices, coarsely chopped
  • ¾ teaspoon kosher salt, plus more as needed4 ml kosher salt, plus more as needed
  • ¼ teaspoon black pepper, plus more as needed1 ml black pepper, plus more as needed
  • 5 ounces feta, crumbled (about 1¼ cups)140 g feta, crumbled (about 1¼ cups)
  • 6 large eggs6 large eggs
  • Chopped cilantro, for servingChopped cilantro, for serving
  • Hot sauce, for servingHot sauce, for serving

Instructions

  1. 1. 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 ¾ teaspoon salt and ¼ teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Taste and add more salt and pepper if needed. Stir in crumbled feta.
  2. 2. 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.
Shakshuka originated in North Africa and has many variations. This version adds feta cheese which creates creamy nuggets when heated. Traditionally served for breakfast in Israel with pita or challah, but excellent for brunch, lunch, or dinner. The tomato-red pepper sauce is spiced with cumin, paprika, and cayenne.
Wine Pairing: Medium Red — Côtes du Rhône — The earthy spices and tomato base pair beautifully with Grenache-based blends, while the wine's moderate tannins complement the rich feta without overpowering the eggs
Source: Melissa Clark, The New York Times
eggs, tomatoes, feta, one-skillet, israeli, north african, Brunch, Spicy