Subscribe now for full access. This will help hold the eggs in place too, so you don’t end up with scrambled eggs. Shakshuka with feta is a one skillet meal you can enjoy for breakfast, brunch or even dinner. Gently crack eggs into skillet over tomatoes. | Powered by ITCoach.org. Featured in: I use equal parts of cumin, paprika and coriander. Once the onions and peppers soften, add the garlic and the … But you can use any skillet and simply cover it once you add the eggs. I literally learned to cook 2 weeks after I got married over the phone with my mom. If you’re looking to switch your brunch routine and add a new savory dish with a Mediterranean flavor, this shakshuka with feta is a great one to try. This one strays from more traditional renditions by adding crumbled feta cheese, which softens into creamy nuggets in the oven’s heat. Opt out or, large red bell pepper, seeded and thinly sliced, (28-ounce) can whole plum tomatoes with their juices, coarsely chopped, teaspoon kosher salt, plus more as needed, teaspoon black pepper, plus more as needed. Now, let the sauce simmer for a good 10 minutes. Start with a well-seasoned cast iron cook the onions and peppers until they soften and begin to caramelize. Eggs are poached in a spiced tomato sauce with caramelized onions and sprinkled with feta! The information shown is Edamam’s estimate based on available ingredients and preparation. Shakshuka originated in North Africa, and like many great dishes, there are as many versions as there are cooks who have embraced it. You can also add coriander, caraway, red pepper flakes, chili powder and even sugar (which I don’t find necessary). Cook the tomato sauce. It’s a one-skillet recipe of… You can also scoop an egg with the surrounding tomato stew into a bowl and use the bread to dip in while you eat. Think of it like eggs in purgatory, but with different seasoning. It’s often served with a crusty bread to dip into the tomato sauce. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. You want to make sure the sauce resembles a stew and is not runny. Add onion and bell pepper. Create 5-6 “nests” with a wooden spoon depending on how large your pan is. I love seeing all your recipe recreation! The pan is moved into the oven to finish. Heat olive oil in a cast iron skillet over medium heat. Add the onions and peppers and cook for about 15 minutes until the onions become soft and translucent. It is full of flavor, feeds a crowd and loaded with protein! Heat oven to 375 degrees. Your email address will not be published. Once you have a stew-like consistency, you can stir in the feta. Shakshuka is basically eggs poached in a tomato sauce. You can also subscribe without commenting. The important thing is let the egg whites set, and then you can remove it when the yolk is done to your likeness. As an Amazon affiliate, I earn commissions if you buy after clicking one of my links. David Malosh for The New York Times. Gently crack eggs into skillet over tomatoes. Now you’ll want to add the spices. Traditional shakshuka originally came from North Africa--Tunisia is said to be its place of birth--but it is quite popular in the Middle East and you'll find variations of it in Palestine, Israel, Egypt and many other places. When I was brave enough to fly solo, I started treading on trendy foodie territory and built an Instagram page with over 2 MILLION followers. Season eggs with salt and pepper. Taste and add more salt and pepper if needed. I love that it’s all made in one skillet and served in that same skillet – so less fuss when you’re entertaining guests. Required fields are marked *. It’s very common to make the dish really spicy. Cook gently until very soft, about 20 minutes. The rich flavors make for a perfectly comforting breakfast or brunch that takes less than 30 minutes to make. First you make that sauce, which comes together fairly quickly on top of the stove, then you gently crack each of the eggs into the pan, nestling them into the sauce. It should not be considered a substitute for a professional nutritionist’s advice. (We use individual cast iron pans that hold one serving of 2 eggs). Then, carefully crack the eggs into those nests. 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All Rights Reserved. Tricks & recipes for magical holiday moments, My EXACT Thanksgiving Menu + Shopping List. You can use fresh tomatoes as well.

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