Brunch time! One of the greatest joys in life: weekend brunches. Going out for brunch is awesome but sometimes it's also nice to just chill at home and whip up some homemade goodness. In coming - shakshuka with feta. You'll be surprised at just how easy this shakshuka recipe is. Impressive looking factor? Tick.
This shakshuka is aromatic, wholesome, healthy and that kick of spiciness from cayenne pepper is just delicious. Basically, this dish is a flavour bomb. You'll want to mop up alllll the tasty sauce with toasted flat breads or just toasts.
- Dark brown sugar has molasses and richer in flavour than white sugar. Which is why I love using this so much in a lot of my recipes. Sugar helps balance the acidity of the tomatoes as well as bringing all the ingredients together.
- Feta cheese can substitute with Greek yoghurt
- Cayenne pepper be careful because these are hooot! I find ¼ tsp is the perfect amount for this recipe - just the right amount of heat. Add more if desired.
- Cumin seeds are preferred over cumin powder as it will release its natural aromatic oils when sizzling on the pan. The smell's amazing. Nonetheless, powder will work just fine.
Step by step instructions
This recipe is all done on the stovetop so no need to preheat the oven. What you will need is a small pan/skillet with a lid. Ideally, 25cm/8.5inch in size if making for two.
If you don't have a lid, just loosely cover with a sheet of foil paper. Be careful, the pan will be hot! Use oven mitts or a tea towel to protect your hands.
Slowly simmer the eggs with the lid on. 6 minutes for runny yolks and 7 minutes for firmer yolks.
Traditionally, shakshuka is served with flat breads like pita. But really, just use whatever bread you have; toasted baguette slices? Perfect. Leftover naan bread? Excellent. Simple toasts work great too. As long as you've got something plain and carby to mop up all the spiced, tomatoey goodness.
This is a simple and easy shakshuka recipe (yet delicious!). I see it as a kind of a base recipe. You can then have a bit of fun and make it your own. There are so many ways to pimp up a shakshuka:
- Shakshuka with lamb: Before adding tomatoes in, toss in some leftover lamb strips. The flavours will be amazing! I made this version the morning after a lamb roast dinner and let me tell you: it was outrageously delicious!
- Shakshuka with chorizo: Once the onions have softened, chuck in some diced chorizo (casing removed for a better texture). Chorizos are packed full of flavours and works really well with shakshuka. Tip: make sure to brown the chorizos and allow the oils to release before adding the diced tomatoes. This will allow maximum flavour. Remember: colour means flavour.
- Vegan Shakshuka: make it vegan by swapping the eggs out with silken tofu and instead of crumbling feta cheese, use avocado cubes! Got some leftover mushrooms not doing much in the fridge? Add it in. Corn? Spinach? Kale? Get them in there. Now you've got a little pot of aromatic, flavoursome vegetables!
This shakshuka with feta dish tastes if not, better the next day! The spices and aromatics have had plenty of time to develop and sink into the eggs and vegetables. Making it incredibly tasty!
I strongly recommend reheating the shakshuka on the stovetop, with a lid on. Feel free to add a splash of water into the pan if you find the sauce is getting a little thick for your liking.
Of course, you can just eat it cold. However, it'll be such a shame. Heat it up and let the spices and aromatics sing. It makes a world of difference.
Other delicious recipes you might like
- Blueberry pancakes - moist and fluffy, perfect on a Sunday morning
- Puff pastry pizza - great for entertaining or just a light meal
- Greek-style chicken and potato bake - Lemony, garlicky and filled with oregano aromatics. Need I say more.
- The best Chinese sausage fried rice - bold statement. Totally backed up by its deliciousness.
Thank you for checking out my recipes! Let me know what you think and/or if you have any questions, drop me a note in the comments section below. 🙂
Shakshuka with feta
- 4 eggs
- ½ red capsicum/pepper medium sized, finely diced
- 1 can diced tomatoes or 5 - 6 fresh tomatoes, roughly diced
- ½ brown onion finely diced
- 1 clove garlic minced
- ½ tsp cumin seeds
- ¼ tsp cayenne pepper add more for extra spicy
- ¼ cup parsley finely chopped, separate stems from leaves
- 1 tbsp dark brown sugar
- 30 g /1 oz feta cheese substitute: dollops of greek yoghurt
- 1½ tbsp olive oil
- ⅓ tsp sea salt adjust for taste
- black pepper
- Any kind of flatbread or toasted bread slices
- In a small non-stick pan (25cm/8.5inch pan), cook onions until soft and lightly golden on low heat. This will take about 4 minutes.
- Add minced garlic, finely chopped parsley stems, cumin seeds and cayenne pepper. Continue to cook on low heat for 2 minutes, allowing the spices to become aromatic. (note 1)
- Add capsicum/pepper, cook on low heat for 3 minutes. Stirring constantly, allow the rawness to cook out and develop aroma.
- Pour in tomatoes, sugar, salt and pepper. Mix through and put a lid on, simmer on low heat for 10 minutes. (note 2)
- Remove lid, taste the sauce. Adjust for seasoning if required.
- Crack 4 eggs into the pan, spacing each egg out. Lightly sprinkle the yolks with a little sea salt. Place the lid back on, simmer for 6 - 7 minutes. 6 minutes for runny yolks, 7 minutes for firmer yolks.
- Sprinkle with crumbled feta cheese and chopped parsley leaves.
- Serve with toasted flat breads or other kinds of breads.