Shakshuka with feta
Shakshuka with feta is a delicious variation on the classic pan-fried dish from the Levant. An egg dish for everyone who loves feta! This shakshuka is more than just the perfect dish for a vegetarian brunch in the morning, it is also a quick and easy dish to make after work.
Shakshuka with feta: these ingredients go into the pan
What could be better than taking time for a leisurely breakfast or an extended brunch at the weekend? This shakshuka with feta is perfect for this, as you don’t need many ingredients and the recipe is quick and easy to make. Basically, this recipe is a variation on the original shakshuka. And in case you don’t know what it is, shakshuka is a delicious Levantine stir-fry with eggs cooked in a savory tomato sauce. You will need these ingredients:
- Eggs: It’s best to use fresh organic eggs
- Tomatoes: I use canned peeled tomatoes for this. But make sure the tomatoes are of good quality.
- Peppers: I use red peppers, but you can also vary with green peppers.
- Chili or harissa: For a spicy note, I either add a chopped chili to the sauce or a small dab of the Levantine chili paste harissa.
- Garlic & onion: are fried directly in a little olive oil and add a hearty spice.
- Spices: In addition to salt, paprika powder and cumin are also added to the sauce.
- Feta: Crumble the feta over the shakshuka and let it cook for a while while the eggs set in the sauce.
- Coriander: I personally love coriander and use it to garnish the finished shakshuka with feta. If you’re not a fan of coriander, you can simply use flat-leaf parsley.
Add feta to your shakshuka in just 4 steps
The recipe for shakshuka with feta is quick and easy to make.
- Prepare all the ingredients and braise in the pan.
- Make wells in the sauce with a spoon and add the eggs.
- Crumble the feta and sprinkle over the shakshuka.
- Cook the shakshuka with feta and serve at the end with crusty bread, baguette or fluffy pita
I hope you enjoy trying it out and, of course, bon appétit! Please leave a comment and let me know how you liked it. You can also give the recipe a rating.
Recipe: Shakshuka with feta
Ingredients
- 1 Onion
- 3 Tablespoon Olive oil
- 1 Pinch Sugar
- 1 Red bell pepper
- 1 medium hot chili
- 2 Garlic cloves
- 2 Teaspoon Salt
- 1 Teaspoon Cinnamon
- 1 Teaspoon Sweet paprika powder
- 20 ml Water
- 1 Can peeled tomatoes (incl. liquid)
- 4 Eggs
- 180 g Feta cheese
- 1 handful fresh Cilantro
Zubereitung
- Peel and finely chop the onion and fry in a pan with olive oil and a pinch of sugar over a medium heat for approx. 5 minutes until translucent.
- Deseed the peppers and chili and cut into small pieces.
- Peel and finely chop the garlic and add to the pan with the paprika and chili.
- Mix in the salt, cinnamon and paprika powder and fry for approx. 8 minutes over a medium heat.
- Add the peeled tomatoes and a little water to the pan and continue to simmer over a medium heat for 10 minutes.
- To poach the eggs in the sauce, use a spoon to push 4 small areas into the thick sauce and break an egg into each area. You can add a little salt to the eggs if you wish.
- Crumble the feta and sprinkle over the shakshuka.
- Place the lid on the pan and allow the eggs to set for approx. 6-10 minutes. (Depending on how firm you like the yolks, you can vary the time)
- Chop the coriander and sprinkle over the shakshuka with feta to serve.
Notes
Nährwerte
Fancy more shakshuka variations? Then be sure to try the version with eggplant, spinach, ratatouille vegetables or flatbread. I also have a version that you can prepare directly in the airfryer.
You can also follow me on Instagram for even more inspiration about Levante cuisine.