Hello, lovely readers!
Today, I’m excited to share a recipe that brings a touch of sunshine and warmth to your brunch table: Shakshuka with Feta and Fresh Herbs. This delightful Mediterranean dish is a staple in my kitchen, especially when my wife and I want a hearty yet vibrant meal to start our weekend.
We first tasted shakshuka during a holiday in Israel, and since then, it’s become a cherished comfort food for us. The combination of spiced tomato sauce, perfectly poached eggs, and crumbled feta, all garnished with fresh herbs, is simply irresistible. And, let’s be honest, any dish that you can scoop up with a piece of crusty bread gets an automatic thumbs-up in my book!
What I love most about this dish is its versatility. You can enjoy it as a cozy breakfast, a leisurely brunch, or even a light dinner. Plus, it’s one of those magical one-pan wonders, so it minimizes the washing up—a definite win-win!
So, let’s dive into the recipe and bring a bit of Mediterranean magic into your home!
### Ingredients:
– 2 tbsp olive oil
– 1 large onion, finely chopped
– 1 red bell pepper, diced
– 1 yellow bell pepper, diced
– 4 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp ground coriander
– 1/4 tsp crushed red pepper flakes
– 1 can (400g) crushed tomatoes
– 1/4 cup tomato paste
– 1 tsp sugar
– Salt and pepper to taste
– 6 large eggs
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh cilantro
– Freshly baked crusty bread, for serving
### Method:
1. **Heat the olive oil** in a large skillet over medium heat.
2. **Add the finely chopped onion, red bell pepper, and yellow bell pepper.** Cook, stirring occasionally, until the vegetables soften, about 8-10 minutes.
3. **Add the minced garlic, ground cumin, smoked paprika, ground coriander, and crushed red pepper flakes.** Stir well and cook for another 2 minutes until fragrant.
4. **Pour in the crushed tomatoes and tomato paste,** and add the sugar. Stir everything together until well combined.
5. **Season with salt and pepper** to taste. Bring the mixture to a simmer, then reduce the heat to low. Let it cook, stirring occasionally, for 15 minutes, allowing the flavors to meld.
6. **Using a spoon, make 6 small wells** in the tomato mixture. Crack one egg into each well.
7. **Cover the skillet with a lid** and cook the eggs until the whites are set but the yolks are still runny, about 7-10 minutes.
8. **Sprinkle the crumbled feta cheese** evenly over the top.
9. **Remove the skillet from the heat** and garnish with the chopped parsley and cilantro.
10. **Serve immediately** with freshly baked crusty bread.
I hope you enjoy this shakshuka as much as we do. It’s such a beautiful dish, bursting with flavor and color—perfect for impressing guests or simply treating yourself. If you decide to give it a go, do let me know how it turns out in the comments below!
Happy cooking!
Al
Ingredients
– 2 tbsp olive oil
– 1 large onion, finely chopped
– 1 red bell pepper, diced
– 1 yellow bell pepper, diced
– 4 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp ground coriander
– 1/4 tsp crushed red pepper flakes
– 1 can (400g) crushed tomatoes
– 1/4 cup tomato paste
– 1 tsp sugar
– Salt and pepper to taste
– 6 large eggs
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh cilantro
– Freshly baked crusty bread, for serving
Method
1. Heat the olive oil in a large skillet over medium heat.
2. Add the finely chopped onion, red bell pepper, and yellow bell pepper. Cook, stirring occasionally, until the vegetables soften, about 8-10 minutes.
3. Add the minced garlic, ground cumin, smoked paprika, ground coriander, and crushed red pepper flakes. Stir well and cook for another 2 minutes until fragrant.
4. Pour in the crushed tomatoes and tomato paste, and add the sugar. Stir everything together until well combined.
5. Season with salt and pepper to taste. Bring the mixture to a simmer, then reduce the heat to low. Let it cook, stirring occasionally, for 15 minutes, allowing the flavors to meld.
6. Using a spoon, make 6 small wells in the tomato mixture. Crack one egg into each well.
7. Cover the skillet with a lid and cook the eggs until the whites are set but the yolks are still runny, about 7-10 minutes.
8. Sprinkle the crumbled feta cheese evenly over the top.
9. Remove the skillet from the heat and garnish with the chopped parsley and cilantro.
10. Serve immediately with freshly baked crusty bread.
