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Shakshuka with Feta, Olives, and Peppers
Shakshuka with Feta, Olives, and Peppers
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Savor the simplicity of Shakshuka: eggs poached in seasoned tomato sauce, finished with feta, olives, and cilantro. Perfect for any mealtime delight.
Ingredients:
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/4 teaspoon Maras or Aleppo pepper flakes, or 1/8 teaspoon crushed red pepper flakes
  • 1 large yellow onion, halved and thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1 red bell pepper, seeded and thinly sliced
  • 1 yellow bell pepper, seeded and thinly sliced
  • 1 can (28 ounces) whole peeled tomatoes, preferably San Marzano
  • 1/2 teaspoon salt, or to taste
  • 4 ounces feta cheese, crumbled
  • 1/3 cup pitted Kalamata or other olives in brine
  • 4 large eggs
  • For garnish:
  • 1/4 bunch cilantro, leaves coarsely chopped (for garnish)
Instructions:
  • Saute the onion and peppers: Heat oil in a large skillet over medium heat. Stir in paprika, cumin, and pepper flakes and cook for 30 seconds to enhance the flavors. Add onion and cook for 3 minutes, stirring occasionally. Mix in garlic, red pepper, and yellow pepper, and cook for 15 minutes until veggies are tender, stirring occasionally.
  • Use your hands to crush the tomatoes: Simply break them up in a bowl, then add to the skillet with salt and cook for 5 minutes. Adjust salt to taste.
  • Prepare the eggs: Indent the sauce with a spoon or ladle 4 times. Gently crack each egg into a cup and pour it into an indentation. Be cautious not to break the yolk. Sprinkle feta and olives around the eggs. Cover and simmer on medium heat for 8 minutes until whites are set and yolks are soft. Cook longer for well-done eggs, if desired.
  • Garnish with fresh cilantro leaves and a sprinkle of red pepper flakes before bringing to the table straight from the pan.

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