Shakshuka with Feta

Shakshuka (shakshouka) is a dish made with gently cracked eggs baked into a delicious savory sauce. It can be as spicy or mild as you want, but I love it with a bit of spice and topped with some crumbled feta cheese to cool it off! I make a shakshuka with feta anytime I have leftover tomato sauce. I love making this recipe at home for a delicious brunch but it even makes a delicious one pot camping meal.

During the Fall and Winter it seems I have some sort of leftover tomato sauce in a jar or can after every weekend. This is a great way to use it all up. Just add some red bell peppers, onions, garlic, spices, and eggs to it and you create an incredible and filling breakfast and brunch. I like adding chipotle pepper to the spice mixture because it adds a little heat and smokiness but if you do not have that you can add some chili powder and red pepper flakes.

This breakfast or brunch comes together super fast, and feels super fancy. This past weekend I made this dish while we went camping. It actually cooks best in a cast iron skillet so this meal was effortless over a camp fire. Whenever I am camping I like to have all my ingredients prepared in bowls ready to go. I am not as comfortable around an open flame as I am behind a stove. So, I put all my ingredients in little bowls and brought everything outside.

I love adding crumbled feta cheese to this dish because I live for that saltiness flavor. It completely transforms this dish. I have also made this with manchego cheese and that is also so delicious.

What does Shakshuka with Feta go with?

I like to serve my shakshuka with either feta or manchego cheese and then some sort of bread for dipping. I love using toasted sourdough bread or warm naan. This dish also goes well with a side of potatoes or greens.

Which country is Shakshuka from?

Traditional shakshuka originally came from North Africa, Tunisia to be exact, however it is a popular dish throughout the Middle East.

How to Make Shakshuka

INGREDIENTS  

• 1.5 tbsp Olive Oil
• 4-6 Eggs
• 28 oz Can Crushed Tomatoes
• 3/4 cup Onion diced
• 1 Red Bell Pepper chopped
• 1 tbsp Garlic minced
• 1/2 tsp Sea Salt
• 1/4 tsp Black Pepper
• 1 tsp Cumin
• 1/2 tsp Chipotle Pepper Powder I love the smokiness and heat of chipotle. You can substitute a little smoked paprika and regular chili pepper
• 1/2 cup Feta Cheese crumbles
• 1 tbsp cilantro chopped
• sourdough bread for dipping
• butter for the bread

INSTRUCTIONS 

• Heat the olive oil in a pan on medium heat. 
• Add chopped onion, pepper, and minced garlic to the hot pan and mix well. Cook for 5-6 minutes or until onion starts to brown
• Add the salt, pepper, and spices to the onion mixture. Mix well and cook for an additional 3 minutes.
• Add the tomatoes and mix well. Cook for a few minutes so that some of the moisture releases. 
• Create a pocket in the tomato mixture and add an egg. If you are adding four eggs, make space for 4 pockets. If you are making 6 eggs, make room for 6 pockets.
• Cook uncovered until the whites start to cook. Then add feta cheese and cover the pan. Reduce the heat and keep covered for 4-5 minutes. Check the eggs and see if the white has covered the egg yolk slightly. When there is just a slight jiggle but the egg is firm, then the eggs are done. Serve immediately with warm bread. 

NOTES

Use a clear lid to cover your pan so you can watch the eggs cook and make sure they do not overcook. 

If you like this dish, you may also like:

Pumpkin Shakshuka