Shakshuka With Feta Recipes

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SHAKSHUKA WITH FETA



Shakshuka With Feta image

Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side. (It also makes excellent brunch or lunch food.) It's a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne. First you make that sauce, which comes together fairly quickly on top of the stove, then you gently crack each of the eggs into the pan, nestling them into the sauce. The pan is moved into the oven to finish. Shakshuka originated in North Africa, and like many great dishes there are as many versions as there are cooks who have embraced it. This one strays from more traditional renditions by adding crumbled feta cheese, which softens into creamy nuggets in the oven's heat.

Provided by Melissa Clark

Categories     dinner, weeknight, main course

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 14

3 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, seeded and thinly sliced
3 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/8 teaspoon ground cayenne, or to taste
1 (28-ounce) can whole plum tomatoes with their juices, coarsely chopped
3/4 teaspoon kosher salt, plus more as needed
1/4 teaspoon black pepper, plus more as needed
5 ounces feta, crumbled (about 1 1/4 cups)
6 large eggs
Chopped cilantro, for serving
Hot sauce, for serving

Steps:

  • Heat oven to 375 degrees. Heat oil in a large skillet over medium-low. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Taste and add more salt and pepper if needed. Stir in crumbled feta.
  • Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.

Nutrition Facts : @context http, Calories 261, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 640 milligrams, Sugar 7 grams, TransFat 0 grams

SHAKSHUKA WITH FETA



Shakshuka with Feta image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

3 tablespoons good olive oil
1 1/2 cups chopped yellow onion (1 large)
2 cups chopped fennel bulb, top and core removed (1 medium)
1 Holland orange bell pepper, seeded and 1/2-inch diced
1 poblano pepper, seeded and 1/2-inch diced (about 1/2 cup)
1 jalapeno pepper, seeded and minced (about 1/4 cup)
1 tablespoon minced garlic (3 cloves)
1 teaspoon smoked Spanish paprika
1 (28-ounce) can diced tomatoes and juices, such as San Marzano
1/2 cup strained or pureed tomatoes, such as Pomì
Kosher salt and freshly ground black pepper
6 extra-large eggs
5 ounces feta, crumbled
2 tablespoons roughly chopped fresh parsley
Whole-wheat pita bread, toasted, for serving

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat the oil in a large (12-inch) ovenproof saute pan over medium heat. Add the onion, fennel, bell pepper, poblano pepper, and jalapeno pepper and cook over medium to medium-high heat for 10 to 12 minutes, stirring occasionally, until the vegetables are tender and starting to brown. Stir in the garlic and paprika and cook for one minute. Add the diced tomatoes, strained tomatoes, 2 teaspoons salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer for 15 minutes, until the sauce thickens, stirring occasionally.
  • Off the heat, carefully break the eggs, one at a time, into a small bowl and slide them onto the vegetable mixture. Crumble the feta around the eggs, sprinkle with salt and pepper, and bake for 15 to 20 minutes, until the egg whites are firm but the yolks are still runny. Sprinkle with the parsley and serve from the pan with the pita bread.

SHAKSHUKA WITH FETA



Shakshuka with Feta image

Provided by Molly Yeh

Categories     main-dish

Time 50m

Yield 8 servings

Number Of Ingredients 14

4 to 5 tablespoons olive oil, plus more for drizzling
1 1/2 medium yellow onions, chopped
Kosher salt and freshly ground black pepper
4 to 5 cloves garlic, minced
1 1/2 tablespoons ground cumin
1 1/2 teaspoons harissa, plus more to taste (different brands vary in spiciness)
1/2 teaspoon smoked paprika
Pinch crushed red pepper flakes
1 1/2 tablespoons tomato paste
One-and-a-half 28-ounce cans chopped tomatoes
1 1/2 teaspoons sugar
8 large eggs
1 cup crumbled feta cheese
A handful of chopped fresh flat-leaf parsley

Steps:

  • Heat the oil over medium heat in a large skillet. Add the onions and a pinch of salt and cook, stirring, until soft and translucent, 5 to 7 minutes. Add the garlic, cumin, harissa, smoked paprika, red pepper flakes, another good pinch of salt and a few turns of black pepper. Cook until it's all dreamy-smelly, another 2 minutes. Stir in the tomato paste, followed by the chopped tomatoes and sugar, and simmer until slightly thickened, 10 minutes more. Taste the sauce and adjust the seasonings.
  • Make 8 little wells in the sauce and crack in the eggs. Simmer until the egg whites are set but the yolks are still runny, about 10 minutes. (You can either baste the eggs with sauce during cooking or just let them be in a sunny-side-up situation.) Off the heat, drizzle with olive oil and sprinkle the eggs with a little salt and pepper. Scatter the feta and parsley over all.

SHAKSHUKA WITH FETA (NY TIMES)



SHAKSHUKA WITH FETA (NY TIMES) image

Categories     Cheese     Egg     Tomato

Yield 4

Number Of Ingredients 14

3 Tbsp olive oil
1 large onion, halved, thinly sliced
1 large red bell pepper,thinly sliced
3 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 teaspoon sweet paprika
⠛ teaspoon cayenne, or to taste
1 (28 oz) can whole plum tomatoes with juices, coarsely chopped
¾ teaspoon salt, more as needed
¼ teaspoon black pepper, more as needed
4 ounces feta cheese, crumbled (about 1 1/4 cups) (or more)
4 large eggs (or more)
Chopped cilantro, for serving
Hot sauce, for serving

Steps:

  • 1. Heat oven to 375 degrees. 2. Heat oil in a large skillet over medium low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. 3. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. 4. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta. 5. Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.

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SHAKSHUKA WITH FETA AND HARISSA | THRIFTY FOODS RECIPES
Recipes; Shakshuka with Feta and Harissa; Shakshuka with Feta and Harissa. Breakfast | | 1 hour 5 minutes. Nutritional Facts Per Serving 559 Calories 19.7 g Protein 33.4 g Carbohydrate 9.1 g Fibre Show Nutrition Facts Nutritional Facts Amount Per Serving % Daily Value Calories 559 Fat 42 g 65 % Saturated 10.1 g + Trans 0.4 g 11 % Cholesterol 312 mg Sodium 1144 mg 48 % Carbohydrate 33.4 g 11 % ...
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Top Asked Questions

What kind of sauce for Shakshuka with feta?
This shakshuka with feta recipe is a hearty Middle Eastern dish that features poached eggs in a flavorful sauce of onions, tomatoes, peppers, and spices. This non-traditional version of the recipe is topped with tangy feta and parsley or cilantro to add extra flavor and texture. This dish is perfect served for breakfast or dinner!
How to cook Shakshuka with feta by Ina Garten?
Crumble the feta around the eggs, sprinkle with salt and pepper, and bake for 15 to 20 minutes, until the egg whites are firm but the yolks are still runny. Sprinkle with the parsley and serve from the pan with the pita bread. "Cook Like a Pro: A Barefoot Contessa Cookbook" by Ina Garten © Clarkson Potter 2018.
What's the best way to make a Shakshuka?
Heat 3 tbsp olive oil in a large cast iron skillet. Add the onions, green peppers, garlic, spices, pinch salt and pepper. Cook, stirring frequently, until the vegetables have softened, about 10 minutes. Add the tomatoes, tomato sauce, and sugar.
How to make Shakshuka sauce with bell peppers?
How to Make Shakshuka. 1 Cook onions, bell peppers, and garlic. 2 Add tomatoes to make shakshuka sauce. 3 Add eggs. 4 Cook eggs. 5 Garnish and serve.

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