Shakshuka with Feta is a colorful, hearty dish that’s both comforting and enticing. Picture this: tender poached eggs nestled in a rich, spiced tomato sauce, with the creamy tang of feta cheese adding an irresistible twist. It’s not just delightful on the taste buds; the vibrant colors alone can brighten up your kitchen, making cooking an enjoyable part of your day.
Whether you’re sharing it with loved ones at a leisurely brunch or whipping it up for a quick meal, this recipe is perfect for any occasion. Plus, it’s all cooked in one pan, making cleanup a breeze. So gather your ingredients and get ready to create something truly special. By the end of this, you’ll find yourself whipping up Shakshuka with Feta time and again, both for its rich flavor and its ability to satisfy.
Why This Recipe Works
Shakshuka with Feta shines through its simplicity and depth of flavor. The poached eggs are perfectly complemented by the rich tomato sauce, together creating a delectable experience. You’ll love how the spices come together, from the warmth of paprika to the zing of cumin. Every bite wraps you in comfort, yet each ingredient adds its personality to the dish. The marriage of flavors makes it not only filling but also memorable.
Why You’ll Love This Shakshuka with Feta
You’ll find that Shakshuka with Feta charms everyone it meets. Its vivid appeal is just the beginning! This dish is like a warm hug on a plate, ideal for weekend brunches, cozy dinners, or even quick breakfasts. With the bold flavors and bright colors, it brings a welcoming warmth that feels just right. Not only is it a visual delight; it’s also versatile. Customize it however you like, whether you want it spicier or with extra veggies. And let’s not forget, cleanup is easy thanks to being a one-pan meal!
Ingredients
- 1 Tablespoon oil
- 1/2 onion, diced
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon cayenne (to taste)
- Salt and pepper (to taste)
- 1 jalapeño, diced (optional)
- 1 teaspoon minced garlic
- 1 (28-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 6 large eggs
- 2 ounces crumbled feta cheese
- Chopped cilantro for garnish
Cooking Instructions
Sauté Aromatics
Start by heating the oil in a large skillet over medium heat. Once the oil glistens, toss in the diced onion along with paprika, chili powder, cumin, cayenne, salt, and pepper. Sauté these together for about 5 minutes, letting the onions become translucent while filling your kitchen with fragrant notes.
Add Spices and Fresh Ingredients
Next, introduce the diced jalapeño (if you’re feeling adventurous) and minced garlic into the skillet. Cook it all for about one more minute, ensuring the garlic becomes aromatic. This step adds an extra layer of flavor!
Pour in Tomatoes
Now it’s time to add the star ingredients: the can of diced tomatoes and the can of tomato sauce. Stir everything together well and let this luscious mixture simmer for about 10 minutes. This simmering allows the various flavors to meld, creating a rich tableau of goodness.
Create Egg Wells
As the sauce bubbles contentedly, reduce the heat. Carefully crack the eggs into the tomato sauce, one at a time, giving them enough space so they don’t crowd each other. Watching them nestle into the sauce adds a delightful touch to the whole presentation.
Crumble Feta
Sprinkle the crumbled feta cheese generously across the top of the eggs and throughout the sauce. This adds a creamy, tangy component that enhances the overall flavor without overpowering it.
Cook to Perfection
Cover the skillet and watch as the eggs cook. Depending on your preference for yolk consistency, adjust the cooking time. Cook until your desired doneness, whether you adore runny yolks or prefer firmer eggs.
Garnish and Serve
Finally, it’s time to garnish! Sprinkle a handful of chopped cilantro over your Shakshuka with Feta for that fresh finish. Serve it hot, and don’t forget to have crusty bread or pita nearby for dipping.
Serving Suggestions
Shakshuka with Feta calls for some delicious sides! Slices of crusty bread or warm pita are perfect for scooping up that savory sauce. Adding a fresh salad on the side can bring crunch and brightness to balance the dish.
Tips for Success
- Adjust the spice levels according to your heat preference. Feel free to use less cayenne or chili powder if you prefer it milder.
- For a creamier texture, consider swapping feta with goat cheese. It’ll give a different twist while keeping the essence of the dish.
Variations
Feel free to get creative! Adding vegetables like spinach or bell peppers can give your dish a wholesome twist. You could also use roasted tomatoes instead of diced for a deeper, more intense flavor.
Storage Tips
If you happen to have leftovers (which is rare because it’s so good!), store them in an airtight container in the refrigerator for up to 3 days. When it’s time to eat, simply reheat gently on the stovetop to enjoy your Shakshuka with Feta again.
Pairing Ideas
To complement your dish, think about serving it with a light, citrusy salad. A refreshing yogurt dip can also balance the flavors beautifully. If you fancy a drink, consider a zesty white wine or a chilled iced tea for a delightful pairing.
FAQs
1. Can I make Shakshuka in advance?
Certainly! You can make the tomato sauce ahead of time. Just add the eggs right before serving for the best experience.
2. Is Shakshuka suitable for meal prep?
Absolutely! Prepare the sauce and store it in the fridge. Add the eggs fresh when you’re ready to enjoy a hot meal.
3. What can I use instead of feta cheese?
If you’re looking for a different flavor, substituting feta with goat cheese is a great option. You can also skip the cheese entirely for a dairy-free version.
4. Can I freeze Shakshuka?
The sauce can be frozen, but it’s best to poach the eggs fresh right before serving to maintain their texture.
5. How do I adjust the recipe for more servings?
If you want to feed a crowd, just double or triple the ingredients! Keep the same cooking method and you might need a larger skillet.
Shakshuka with Feta is not just about the food; it’s about creating warm, joyful moments in the kitchen. Each bite is a reminder of the love put into cooking, whether for yourself or for others. It transcends typical meals, offering a comforting experience that nourishes both body and soul. So gather your ingredients and enjoy this delightful dish that’s sure to impress!
Print
Shakshuka with Feta
Shakshuka with Feta features vibrant poached eggs in a rich, spiced tomato sauce, accented by creamy feta cheese. It’s an easy, one-pan meal ideal for brunch or quick dinners.
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 1 Tablespoon oil
- 1/2 onion, diced
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon cayenne (to taste)
- Salt and pepper (to taste)
- 1 jalapeño, diced (optional)
- 1 teaspoon minced garlic
- 1 (28-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 6 large eggs
- 2 ounces crumbled feta cheese
- Chopped cilantro for garnish
Instructions
- Heat oil in a large skillet over medium heat.
- Sauté diced onion with paprika, chili powder, cumin, cayenne, salt, and pepper for about 5 minutes.
- Add jalapeño and minced garlic; cook for an additional minute.
- Introduce diced tomatoes and tomato sauce; stir and simmer for 10 minutes.
- Create wells and crack eggs into the sauce, spacing them evenly.
- Sprinkle crumbled feta over the eggs and sauce.
- Cover skillet and cook until eggs are done to your liking.
- Garnish with chopped cilantro and serve hot.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Adjust spice levels to suit your taste preferences.
Substituting feta with goat cheese can provide a different flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Brunch
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Calories: 350
- Sugar: 6
- Sodium: 800
- Fat: 22
- Saturated Fat: 8
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 5
- Protein: 18
- Cholesterol: 370
