Shakshuka with Peppers, Feta, and Olives
Shakshuka is an excellent choice for breakfast, lunch, or dinner. This dish consists of eggs poached in a spicy tomato sauce. It originated in North Africa but has become popular across the Middle East. Today, it is especially known in Israel, where it is often considered a national specialty. Although many recipes feature a tomato and pepper base, variations are abundant. SSP prepared a recipe of shakshuka with peppers, feta, and olives.
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/4 teaspoon Maras or Aleppo pepper flakes (or 1/8 teaspoon crushed red pepper flakes)
- 1 large yellow onion, halved and thinly sliced- 2 cloves garlic, thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 1 yellow bell pepper, seeded and thinly sliced
- 1 can (28 ounces) whole peeled tomatoes (preferably San Marzano)
- 1/2 teaspoon salt (to taste)
- 4 ounces feta cheese, crumbled
- 1/3 cup pitted Kalamata or other brine olives
- 4 large eggs
For Garnish:
- 1/4 bunch cilantro, coarsely chopped
Method
Step 1: Cook the Onion and Peppers
Heat the olive oil in a large skillet over medium heat. Add the paprika, cumin, and pepper flakes. Sauté for 30 seconds to a minute, allowing the spices to bloom.
Next, add the sliced onion. Cook and stir occasionally for about three minutes. Now add the garlic, red pepper, and yellow pepper. Continue cooking for 15 minutes, stirring occasionally, until the vegetables soften.
Step 2: Crush the Tomatoes and Simmer
In a bowl, break up the tomatoes using your hands. Pour them into the skillet and add salt. Cook for five minutes, then taste and adjust salt to your preference.
Step 3: Cook the Eggs
Use the back of a spoon or a ladle to make four indentations in the sauce. Carefully break an egg into a cup before pouring it gently into an indentation. Repeat this with the remaining eggs. This method helps avoid broken yolks. Alternatively, you can crack the eggs directly into the sauce if preferred.
Sprinkle the feta and olives around the eggs. Cover the pan and simmer over medium heat for eight minutes, or until the whites are set and the yolks remain soft. For firmer eggs, cook for an additional minute or two.
Earlier, SSP shared a coconut lime chicken recipe.