There’s something magical about the way certain dishes can bring people together, evoking feelings of warmth, comfort, and shared experience. One such dish in my culinary repertoire is Shakshuka with Feta. The first time I made it, the vibrant colors and rich aromas filled the kitchen, and my family gathered around the table, curious and eager. As we dug into the dish, the combination of spicy tomato sauce, runny eggs, and creamy feta captivated everyone’s taste buds. It quickly became a family favorite, not only for its incredible taste but also for the joy and togetherness it inspired.

Ingredients

To create this delightful Shakshuka with Feta, gather the following ingredients:

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 large can (28 oz) crushed tomatoes
• Salt and pepper to taste
• 6 large eggs
• 1 cup crumbled feta cheese
• Fresh parsley or cilantro for garnish
• Bread or pita for serving

Instructions

Making Shakshuka with Feta is a straightforward process, but it does require a bit of attention to detail to ensure everything comes together perfectly.

Start by heating the olive oil in a large skillet over medium heat. Add the chopped onion and cook until it’s soft and translucent, about 5 minutes. Next, add the diced red bell pepper and continue to cook until it softens, approximately 5 more minutes. Stir in the minced garlic, ground cumin, smoked paprika, and cayenne pepper if you’re using it. Cook for another minute until the spices are fragrant.

Pour in the crushed tomatoes and season with salt and pepper. Allow the mixture to simmer for about 15 minutes, stirring occasionally, until the sauce has thickened slightly. Taste and adjust the seasoning as necessary.

Once the sauce is ready, use a spoon to make small wells in the sauce and gently crack the eggs into each well. Cover the skillet and let the eggs cook until the whites are set but the yolks remain runny, about 5-7 minutes.

Sprinkle the crumbled feta over the top and cover again for another minute or so to allow the cheese to warm through. Remove from heat and garnish with fresh parsley or cilantro before serving.

Nutrition Facts

Shakshuka with Feta is not only delicious but also a nutritious meal option. This recipe serves 4 people, with each serving providing approximately 300 calories. It’s a balanced meal that includes healthy fats from the olive oil, protein from the eggs and feta, and a variety of essential vitamins and minerals from the vegetables.

Preparation Time

This flavorful dish comes together in about 40 minutes from start to finish, making it an excellent option for a hearty breakfast, brunch, or even dinner. The preparation involves about 10 minutes of chopping and measuring ingredients, followed by 30 minutes of cooking time.

How to Serve

Shakshuka with Feta is a versatile dish that can be served in various ways to suit your preferences and the occasion:

• As a brunch centerpiece: Serve the dish directly from the skillet at the table, allowing everyone to scoop a portion onto their plates along with some crusty bread or pita.
• With a side salad: Pair it with a simple green salad dressed with lemon and olive oil to add freshness to the meal.
• Over grains: Spoon the shakshuka over quinoa or couscous for a more filling meal.
• With extra toppings: Offer toppings like sliced avocado, olives, or a dollop of Greek yogurt for added flavor and texture.
• Family-style: Present it in a large dish for family-style dining, encouraging everyone to dive in and share the experience.

Additional Tips

To ensure your Shakshuka with Feta is a success, consider these helpful tips:

• Control the spice: Adjust the cayenne pepper to your taste. If you’re serving children or those sensitive to spice, you might want to omit it altogether.
• Use high-quality tomatoes: The flavor of the tomatoes is critical to the dish’s success. Opt for good-quality canned tomatoes or fresh ones when in season.
• Customize the cheese: While feta adds a delightful tang, you can experiment with other cheeses like goat cheese or ricotta for a different flavor profile.
• Cook eggs to preference: If you prefer firmer egg yolks, cook them a bit longer, or if you like them runny, reduce the cooking time slightly.
• Make it ahead: Prepare the sauce in advance and refrigerate. When ready to serve, reheat the sauce and proceed with cooking the eggs.

FAQ Section

Here are some common questions and answers about Shakshuka with Feta to help you perfect this dish:

Q: Can I make Shakshuka with Feta ahead of time?

A: Yes, you can prepare the tomato sauce in advance and store it in the refrigerator for up to 3 days. When you’re ready to serve, reheat the sauce and cook the eggs fresh.

Q: What can I use instead of feta cheese?

A: If feta isn’t your preference, you can substitute it with goat cheese, ricotta, or even a sprinkle of Parmesan. Each will bring its unique flavor to the dish.

Q: Is Shakshuka traditionally a breakfast dish?

A: While Shakshuka is often enjoyed for breakfast or brunch, it is a versatile dish that can be served for any meal, including lunch or dinner.

Q: Can I add meat to this recipe?

A: Absolutely! You can add cooked sausage, chorizo, or ground lamb to the tomato sauce for a heartier version of Shakshuka.

Q: How can I make this dish vegan?

A: To make a vegan version, omit the eggs and cheese. You can add chickpeas or tofu for protein and texture, and sprinkle nutritional yeast for a cheesy flavor.