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Shakshuka is a delicious eggs in tomato and red peppers dish that can be enjoyed all day long

Shakshuka With Feta

Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel and the Middle East it is mostly breakfast and lunch food, a bright, spicy start to the day with a pile of crispy pita bread served on the side.

Shakshuka originated in North Africa, and like many great dishes there are as many versions of it. This one strays from more traditional renditions by adding crumbled feta cheese, which softens into creamy nuggets in the oven’s heat.

It’s a one-skillet recipe of eggs baked in a sauce of ripe tomatos and sweet red peppers, spiced with cumin, paprika and cayenne. Briefly, you firstly make the tomato and red pepper sauce, then you gently crack each of the eggs into the pan, nestling them into little pockets in the sauce.

The pan is moved into the oven to finish for a few minutes.

Ingredients

3-5 tablespoons Greek extra-virgin olive oil
1 large red onion, halved and thinly sliced
1-2 large red bell pepper or horn pepper, seeded and thinly sliced
3-5 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 teaspoon sweet paprika
Pinch of oregano or thyme
⅛ teaspoon ground cayenne, or to taste
800g of well ripened fresh tomatoes with their juices, coarsely chopped
¾ teaspoon sea salt, add more as needed
¼ teaspoon black pepper, add more as needed
150-200g Mevgal feta cheese, crumbled
6 large eggs
Chopped coriander or parsley

Instructions

1. Heat oven to 180C degrees. Heat oil in a large skillet over medium-low heat. Add onion and bell peppers. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender for 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in chopped tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10-15 minutes. Taste and add more salt and pepper if needed. Some people like to add a teaspoon of sugar if tomatoes not ripened. Stir in crumbled feta cheese.

2. Once sauce is reduced and thick, make little pockets on top and gently crack eggs into the skillet. Season eggs with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 5-7 minutes. Sprinkle with coriander or parsley and serve with spicy sauce if you like.