Shakshuka Feta Cheese

Shakshuka Feta Cheese

Shakshuka Feta Cheese is a vibrant, savory dish featuring eggs poached in a spiced tomato and vegetable sauce, enriched with creamy feta cheese. It's a flavorful, wholesome meal perfect for breakfast, brunch, or any time you crave a comforting, easy-to-make dish.

Miscellaneous

Prep Time

10 min

Cook Time

20 min

Servings

2

Shakshuka is a beloved dish with roots in North African and Middle Eastern cuisines, traditionally made by poaching eggs in a spiced tomato and pepper sauce. This variation adds the creamy tang of feta cheese and a medley of fresh vegetables, elevating its flavor and texture. It's a hearty and nutritious dish that showcases simple ingredients transformed into a warm, inviting meal. The combination of sautéed shallots, garlic, celery, and red pepper creates a fragrant base, while cumin adds a gentle earthiness that complements the bright tomato sauce. The eggs cook gently in the sauce, absorbing its rich flavors, and the addition of fresh spinach right before serving adds a lovely pop of green and a dose of vitamins. Shakshuka pairs wonderfully with crusty fresh bread or pita, perfect for scooping up the velvety sauce and melted feta. Enjoy it alongside a crisp salad or a side of olives to complete an authentic Mediterranean-inspired meal.

Ingredients

  • 4 large Egg
  • 3 tablespoon Tomato Sauce
  • 1 tablespoon Olive Oil
  • 1 chopped Shallots
  • 1 Celery
  • 1 clove peeled crushed Garlic
  • 1 cup Spinach
  • 0.5 cup Feta
  • 0.5 Red Pepper
  • 1 tsp Ground Cumin
  • 0.5 teaspoon Salt
  • 0.5 teaspoon Black Pepper

Instructions

Heat a tablespoon of olive oil in a medium to large pan over medium-high heat until shimmering. Add the chopped shallots, peeled crushed garlic, sliced celery, and diced red pepper to the pan. Stir everything together, allowing the vegetables to soften and release their aromas, cooking for about 5 minutes. Sprinkle in the ground cumin, salt, and black pepper, stirring to coat the vegetables evenly. Pour in the tomato sauce and let the mixture simmer gently for another 7 minutes, allowing the flavors to meld and the sauce to thicken slightly. Carefully crack the eggs over the tomato mixture. Reduce the heat to low, cover the pan with a lid, and let the eggs cook undisturbed for about 8 minutes until they are just set but still wonderfully soft. Just before serving, scatter the fresh spinach leaves over the shakshuka and crumble the feta cheese on top. The residual heat will wilt the spinach and slightly soften the feta, adding creaminess and freshness. Serve your shakshuka hot, accompanied by fresh bread to scoop up every delicious bite. For extra zest, consider adding a sprinkle of fresh herbs like parsley or cilantro. Tip: Adjust the cooking time of the eggs to your preference — a shorter cooking time yields runnier yolks, while longer will make them firm. Be gentle when adding the eggs to keep them whole and perfectly poached.

Quick Info

Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Servings
2

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