One Skillet Spicy Shakshuka with Feta
This One Skillet Spicy Shakshuka with Feta is such an easy dish for breakfast brunch or even dinner. Eggs are poached in a delicious spicy tomato sauce filled with soft caramelized onions and red peppers!
I believe I’m at the point of my life known as “running on steam”, and not as well as Thomas the Tank Engine did. That and protein powder brownies because what else is a potential bride supposed to do to cure her endless chocolate cravings?!
There are two things I’m positively happy to report: I’m beginning to enjoy wedding planning a lot more, and this shakshuka with feta is pretty amazing. As much as I’m enjoying wedding planning, I think we need to divert to why exactly you need to make this shakshuka…tomorrow. Or right after reading this post. Yes, I’m going to go with right after reading this.
What is shakshuka? I’m still laughing because the Mr. has gone from “shakshuka” to “smakshakala” and any variation he can imagine whenever mentioning this dish. This dish originates from North Africa and is basically eggs poached in a deliciously spicy tomato sauce. I’ll just say it here: I probably made my own variation of this traditional dish, but that’s okay because it tastes amazing. I kept trying to find the difference between this and eggs in purgatory, but I can’t.
If you’ve ever had breakfast pizza then you already know how delicious this meal can be. Tomato sauce is like the base for all things perfect (cue: pizza, lasagna, pasta) so we already know that’s sorted: add in a few key spices such as garlic, cumin and some red pepper flakes, sauté some caramelised onions aka my weakness and red bell peppers and I could eat the tomato sauce by itself.
Just when you thought the sauce alone was enough, we add in crumbled feta cheese – deliciously tangy, beautifully melt-y feta cheese. Swirled in for a surprise later in in the dish. I’m also kind of obsessed with feta cheese. That statement may apply to everything under the category of “food”.
And then we add poached eggs. Didn’t we discuss my obsession with these the other day? Someone send help (or not).
These eggs cook for a few minutes until the whites are firmer but the yolks still deliciously runny. Guys, I’m HUNGRY all over again at 1:15 am just thinking about how badly I want to eat this again. Now, it’s all done. I know, so easy. Grab a slice of pita like I did, Scoop an egg plus the surrounding tomato sauce into a bowl and dig in. The mix of soft runny yolk all over everything and the usefulness of the pita bread to scoop up everything will have you wondering why on earth this isn’t served in every brunch restaurant on earth.
Okay, so maybe I got a bit deep there. But this is really, really good. Confession: I think parsley/cilantro is a gift for garnish plus I really do love the flavour so I throw it on everything for color. Feel free to skip it if you want, but doesn’t it look so pretty?
MORE SAVORY BREAKFAST RECIPES
One Skillet Spicy Shakshuka with Feta
- 6 eggs
- 28 oz can/jar tomato sauce
- 1 teaspoon cumin
- 1/4 teaspoon red pepper flakes
- 5 cloves garlic, peeled and chopped finely
- 1 onion, chopped
- 1 bell pepper, sliced (I added the seeds)
- 1 tablespoon chopped parsley or oregano or herbs of your choice
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1.6 ounces feta cheese, add more of less if you want to
- parsley, for garnish
- In a pan over medium high heat, heat one tablespoon of olive or coconut oil.
- Add the onions and bell peppers and stir. Cook for about 5 to 7 minutes until translucent and a bit softer.
- Add the garlic and stir for about 2 minutes until fragrant.
- Add the tomato sauce, the cumin, the red pepper flakes and a pinch of salt and 1/4 teaspoon ground black pepper. Reduce the heat to medium and stir everything together. Allow it all to cook together for 10 minutes. The bell peppers and onions should get much softer and the sauce should get thicker. Stir in the feta cheese at the end.
- To add the eggs, just crack them over the tomato sauce mixture.
- Cook eggs until the whites firm up a bit but the yolks are still runny; about 10 minutes.
- Garnish with parsley. Serve immediately with pita bread.
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