Israeli Shakshuka With Feta Cheese
Shakshuka is a popular West Asian dish consisting of poached eggs in a spicy tomato and pepper sauce. This Israeli version is topped with creamy feta cheese, adding a delicious twist to the traditional recipe.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 can (14 oz) crushed tomatoes
- Salt and pepper to taste
- 4-6 large eggs
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and bell pepper, and cook until softened.
- Stir in the garlic, cumin, paprika, and cayenne pepper, and cook for 1 minute.
- Pour in the crushed tomatoes and season with salt and pepper. Simmer for 10-15 minutes.
- Make small wells in the sauce and crack the eggs into them. Cover and cook until the egg whites are set but the yolks are still runny.
- Sprinkle the crumbled feta cheese over the shakshuka and garnish with chopped parsley.
- Serve hot with crusty bread or pita.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 25 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 15g
- Protein
- 15g
- Fat
- 20g
Supplies
Large skillet Cooking spoon Cutting board Knife
Tools
Stove
Serving suggestions
Serve the shakshuka with a side of fresh salad and warm pita bread.
Tips & tricks
For a spicier kick, add more cayenne pepper to the sauce. Adjust the heat level according to your preference.
Cost
$10