Best Shakshuka with Feta (Printable Version)
A vibrant shakshuka featuring roasted peppers, tomatoes, eggs, and crumbled feta with fresh herbs.
# Ingredients Required:
→ Produce
01 -
1 medium onion, chopped
02 -
3 garlic cloves, minced
03 -
2 red bell peppers, sliced
04 -
Fresh parsley or cilantro for garnish
→ Canned Goods
05 -
400 g diced tomatoes (canned)
→ Dairy
06 -
150 g crumbled feta cheese
→ Eggs
07 -
4 large eggs
→ Spices and Oils
08 -
2 tbsp extra virgin olive oil
09 -
1 tsp ground cumin
10 -
Salt and pepper to taste
# Guide to Cooking:
01 -
Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent, approximately 5 minutes. Add minced garlic and sliced bell peppers; sauté until softened.
02 -
Pour in diced tomatoes, ground cumin, salt, and pepper. Stir thoroughly and let simmer gently for about 10 minutes until the sauce thickens.
03 -
Make small wells in the tomato sauce using a spoon. Carefully crack one egg into each well.
04 -
Sprinkle crumbled feta cheese evenly over the top. Cover the skillet and cook on low heat until egg whites are set but yolks remain runny, about 5 to 7 minutes.
05 -
Remove from heat and garnish with fresh parsley or cilantro. Serve immediately alongside crusty bread or pita if desired.
# Extra Suggestions:
01 -
Use fresh eggs and adjust cooking time for preferred yolk consistency.