Shakshuka with Feta and Fresh Herbs

Shakshuka is a vibrant North African and Middle Eastern dish featuring poached eggs nestled in a flavorful tomato sauce. This variation introduces creamy feta and fresh herbs, providing a delightful fusion of textures and tastes. The dish is prepared by simmering a spiced tomato mixture, gently cracking eggs into its surface, and baking until set. Its appeal is rooted in its simplicity, using readily available ingredients to create a comforting and satisfying meal that’s suitable for brunch or dinner occasions.

Ingredients

• 1 whole onion, chopped
• 2 14 oz cans diced tomatoes
• 4 large eggs
• 1 cup feta cheese, crumbled
• 2 tbsp fresh parsley, chopped
• 1 tsp cumin
• 1 tsp paprika

Instructions

1. In a large skillet, heat 2 tablespoons of oil over medium heat.
2. Add the chopped onion and cook for about 5 minutes until softened.
3. Stir in the cumin and paprika, then add the diced tomatoes. Simmer the mixture for 10 minutes, stirring occasionally.
4. Using a spoon, create four wells in the tomato sauce and gently crack an egg into each well.
5. Reduce the heat to low, cover the skillet, and cook for 8-10 minutes until the egg whites are set and yolks are cooked to your preference.
6. Remove the skillet from the heat and sprinkle the feta cheese and chopped parsley over the top.

Keywords: Eggs, Tomato, Herbs, Brunch, Breakfast dish, Middle Eastern

Spice Rack: Cumin, Paprika

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