Shakshuka With Feta Recipe

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 large onion, halved and thinly sliced
• 1 large red bell pepper, seeded and thinly sliced
• 3 garlic cloves, thinly sliced
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• ⅛ teaspoon ground cayenne, or to taste
• 1 (28-ounce) can whole plum tomatoes with their juices, coarsely chopped
• ¾ teaspoon kosher salt, plus more as needed
• ¼ teaspoon black pepper, plus more as needed
• 5 ounces feta, crumbled (about 1 1/4 cups)
• 6 large eggs
•  Chopped cilantro, for serving
•  Hot sauce, for serving

Preparation

1. Heat oven to 375 degrees. Heat oil in a large skillet over medium-low. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Taste and add more salt and pepper if needed. Stir in crumbled feta.
2. Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.

Cooking Notes

I ate this dish growing up in Algeria. Here are few variations my mom made: 1. Adding small meatballs for a substantial meal. 2. Grilling the peppers first, then peeling them and chopping them before adding them to the cooked tomatoes and onions. 3. using grilled eggplant instead of peppers.

I am a Tuscan born and it's pretty much staple dinner food there and no need to turn the oven on, only cover the pan and finish cooking it on the stove and serve it with plenty of Tuscan salt less bread

This was delicious, thank you for this recipe.

I added 4 cups of spinach to mine and used diced tomatoes (pomi) thicker and less watery.

I made mine w/ 4 eggs I live alone, I had 2 for breakfast, with corn a tortilla and I will be having this plus a cup of cream of butternut squash soup.

Life is good when you know how to cook! :-)

This is a favorite and really deserves its five star rating. I like to add chickpeas or lentils to make this into a hearty eggs-for-dinner option. I also found that the oven tends to overcook the eggs - by the time the whites are cooked, the yolks are solid as well. Reducing stove top heat to a simmer and putting the lid on makes it easier to keep an eye on the eggs, helps to maintain solf yolks, and also avoids the hassle of using the oven.

I made the mistake of stirring in the feta completely, and it dissolved entirely in the shakshuka, giving the whole dish a disappointingly musty taste. I would suggest stirring only enough to distribute the feta evenly, then not disturbing the mixture further!

We make this in the style that we first ate it in Morocco, with the addition of ground coriander, cinnamon, turmeric, allspice and - if we have it - saffron to the spice mixture.

This is a good basic shakshuka. To add authenticity and a deep flavor, add some harrisa (or ancho or pasilla paste) instead of cayenne and paprika, and leave out feta.

Eggs stewed in tomato is found all over Middle East and North Africa, and there's an Italian and Spanish version too.

This is a very simple, delicious Shakshuka recipe. I cook eggs to order and serve over the sauce in a shallow bowl, to ensure they are cooked to my liking (over easy over very low heat so the whites don't overcook and the yolk is warm). I tend to serve with naan or grilled flatbread and tons of cilantro and harissa. A dollop of fatty yogurt never hurts. Simply the best brunch food on earth. Serve with red wine!

I hate when people say it's a great recipe and then list the dozen ingredients they added or changed. This is a great recipe as is. That said, adding a little anchovy paste doesn't change the flavor and adds a truly sublime umami. OK, that's it. Tried slipping that in without anyone noticing. But that's it. Not another thing.

Easy and delicious, though I didn't finish it in the oven, but continued on the stovetop with a lid over the pan to poach the eggs. I also used a tablespoon of paprika rather than a teaspoon. (I like paprika!) Also used parsley (a lot of it) as I didn't have cilantro in the fridge. Turned out great. Similar to a favorite breakfast dish called Moroccan Eggs at Cafe Mogador in NYC.

Thirty some years ago when I lived on a Kibbutz this was one of the dishes we could make in our room over a gas burner, when we didn't feel like heading to the communal dining room. To set the eggs, I would cover the pan with a plate. We would also add whatever was seasonal, like peppers, or top with avocado slices when it was served. When I lived in Egypt, this was a fairly common fast-breaker or breakfast during Ramadan. Great quick dish. Never served it with cheese, but why not?

Great recipe! Be careful, however, because it's easy to overcook the eggs. We thought it would amazing to have some runny yokes mixing with the sauce when you dip your bread in. So, the next time I try this, after the eggs go in, I plan to skip the baking and simply broil the top -- create a bubbly-crispy shell across the top, allowing the yokes to remain liquidy. Another idea: globs of goat cheese strategically placed, rather than feta sprinkled througout.

I cook for just me so I freeze things and this recipe (the base) freezes beautifully. I dole it out in freezer bags. I add cooked, cubed Italian sausage while I am reheating the sauce. I cook the eggs covered on top of the stove-- much faster than the oven. One time I had shrimp I needed to cook and I poached them in the sauce--very good. I don't always add feta. This is a very versatile recipe.

First made this in England in 1985. Claudia Roden appeared on BBC-TV and I bought her book. Her version was called Chakchouka, made with peppers, onions, garlic, cumin, a healthy amount of Harissa; peeled and sliced ripe plum tomatoes, were scattered round the top; covered and cooked until juicy. The eggs were dropped into indentations, covered and cooked until the whites were set. Cilantro gets sprinkled on top. Never, ever used the feta, but I guess you could. A great dinner with Pita or Naan.

Tomatoes are fine in a cast iron skillet, just be sure the pan is seasoned with oil before hand.

I love this recipe. First had it in Israel where it is so popular, some people thought it was an Israeli dish, one person said it was Hungarian. Turns out it's Tunisian!

I don't use the oven. I nestle the eggs in the gently simmering sauce in a covered pan and the eggs poach nicely in 3-5 minutes.

Is it OK to cook a tomato sauce recipe in a cast iron skillet?

Its an arabic dish( even has an arabic name)

You can also try to do it with scrambled eggs and skip the oven part.

Great suggestions from others: make the cheese chunks big, cover the pan instead of baking, sub in what makes sense or what you have on hand (for me, fresh tomatoes and basil and smoked paprika). A classic to make again and again.

We used to make this in the 1950s. We never used cheese and we scrambled the eggs. It was so good that we never had any leftovers, 5 people. We had no canned tomatoes. We grated fresh tomatoes into the pot after the peppers, onions and garlic were well cooked. Ah nostalgia.

My wife is allergic to eggs but wanted to try this recipe. Rather than the eggs, I used my chicken meatballs recipe and it worked well.

As with many recipes, I do modify it with twice the garlic. I also doubled the paprika and an extra half-teaspoon of cumin. I also chopped my own tomatoes since I had time and this does taste better with fresher tomatoes.

Great recipe with my additions!

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