Shakshuka with Feta

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recipe by Gina Hughes https://www.thepassionatepantry.com.au

  • Time icon
    Total Time
    55mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    488

Shakshuka is a wonderful Middle Eastern dish that can be eaten for brekkie, lunch or dinner. It is a basic mix of onion, red peppers, chilli (optional), garlic and tomatoes cooked into a sauce, into which eggs are placed and then baked. What a winner! It is perfect served with toasted or grilled sourdough, or to make a dinner meal go further then add a large green salad, or extra baked veggies, which can be cooking in the oven whilst you are preparing the Shakshuka.

Inspired by: https://www.thepassionatepantry.com.au/shakshuka-with-feta/

recipe updated 14 Oct. 2020

Ingredients

  • Onion icon
    Onion
    1
  • Red capsicum icon
    Red capsicum
    2
  • Fresh chili icon
    Fresh chili
    ½
  • Garlic clove icon
    Garlic clove
    3
  • Black pepper icon
    Black pepper
    as needed
  • Feta cheese icon
    Feta cheese
    200 g
  • Coriander icon
    Coriander
    as needed
  • Olive oil icon
    Olive oil
    3 tablespoons
  • Ground cumin icon
    Ground cumin
    1 teaspoon
  • Ground coriander icon
    Ground coriander
    1 teaspoon
  • Sweet paprika icon
    Sweet paprika
    2 teaspoons
  • Canned tomatoes icon
    Canned tomatoes
    800 g
  • Sea salt icon
    Sea salt
    1 teaspoon
  • Egg icon
    Egg
    8
  • Salt & pepper icon
    Salt & pepper
    as needed

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Large cast iron skillet

Step preview

  1. Pre-heat oven - 190°C
  2. Add olive oil to a clean large cast iron skillet
  3. Heat slowly
  4. Add onion, red capsicum and fresh chili to the large cast iron skillet
  5. Cook slowly until softened while stirring occasionally - 20 min
  6. Stir in garlic clove to the large cast iron skillet
  7. Cook - 2 min
  8. Add ground cumin, ground coriander and sweet paprika to the large cast iron skillet
  9. Cook while stirring occasionally - 1 min
  10. Stir in canned tomatoes, sea salt and black pepper to the large cast iron skillet
  11. Reduce heat slightly
  12. Cook while stirring occasionally - approx 6 min
  13. Reduce heat completely
  14. Crumble feta cheese over the large cast iron skillet completely
  15. Add egg to the large cast iron skillet on top
  16. Bake - 10 min, 190°C
  17. Rotate
  18. Bake until just set - 2 min, 190°C
  19. Remove
  20. Sprinkle with salt & pepper
  21. Dust with coriander
  22. Let rest - 5 min
  23. Serve
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