Shakshuka with Feta (Recipe)

Shakshuka with Feta (Recipe)

Shakshuka with Feta (Recipe)

This version of shakshuka from the New York Times is easier than my more authentic version (click here to see my Chachouka, posted in 2013, before anyone knew what it was), plus it has feta. If you are feeling patient for closer tending, I recommend my other version for its more complex flavors, but sometimes, you may feel lazy or in a rush, and this one delivers as well. Still, all told, this takes around fifty minutes to make, so isn’t the quickest meal either.

This dish has some heat with an undercurrent of sweetness from the peppers, tomatoes and paprika. Some people, like our daughter’s boyfriend, would want it served with hot sauce. For us, this is already spicy enough.

This serves three. (The NYTimes says it serves six and that is a joke, unless you are dealing with lilliputians who only want one egg for their meal.)

If you are cooking only for yourself, omit putting all you eggs on the first time you put this in the oven. Then when you make your leftovers, and you can add them in fresh each time for a terrific, swift meal.

Shakshuka with Feta Recipe

3 Tablespoons olive oil
1 large onion, halved, peeled and thinly sliced
1 large bell pepper, deseeded and thinly sliced
3 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/8 teaspoon ground cayenne
1 28 ounce can or jar of pureed, organic tomatoes
3/4 teaspoon sea salt
1/4 teaspoon black pepper
5 ounces organic feta, crumbled
6 large eggs
cilantro or micro greens for garnish
hot sauce (if you are that person)

Preheat the oven at 375ºF.

Heat the oil in an oven proof skillet (I use cast iron) over medium low heat.

Add onion and bell pepper, and cook until soft, about 20 minutes, stirring occasionally.

Add garlic and cook until tender, about 2 minutes.

Stir in cumin, paprika, and cayenne, and cook for one minute, stirring it in.

Add the tomatoes and season it all with salt and pepper.

Simmer until tomatoes have thickened, about 10 minutes.

Stir in feta.

Indent six places in the skillet and gently crack the eggs into them.

Season with more salt and pepper.

Transfer the skillet to the oven, and bake until the eggs are just set, around 8-10 minutes.

Sprinkle with some cilantro leaves or micro greens, and serve, with hot sauce if desired.

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I work to amplify good wherever I find it. I love color, texture, beauty, great ideas, nature, metaphor, deliciousness, genuine spirituality, and exploring new territory. I encourage authenticity, nurture creativity, champion sustainability, promote peace, and hope to foster a new renaissance where we all are free to be our most fulfilled, multifaceted, and terrific selves. Read more here.

2 Comments

  1. John+gregory 1 month ago

    Everything you do looks pretty. What nationality is this dish?

    • Author
      Polly Castor 1 month ago

      My original recipe (different spelling) is Libyan. This spelling and this version, which Americans usually refer to, is closer to Middle Eastern. The dish, in general, comes from Northern Africa.

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