- 1 tsp Coriander seeds
- 1 tsp Cumin seeds
- 1 tsp Fennel seeds
- 2 tbsp Olive oil
- 1 Red bell pepperthinly sliced
- 1 Yellow onionsthinly sliced
- 1 tsp Smoked Paprika
- 1 tsp Kosher Saltplus more for sprinkling
- 1 (28-ounce) can Diced tomatoes
- 1 (15-ounce) can White beansdrained and rinsed
- 4 to 6 Large eggsto your preference
- Black pepper
- ½ cup Parsleyfresh parsley or cilantro leaves, chopped
- ½ cup Feta cheesecrumbled
Easy Shakshuka with Feta
This Easy Shakshuka with Feta is one of my family’s favorite midweek meat free meals. Shakshuka is a classic Mediterrannean dish in which eggs are poached in a spicy savory tomato sauce. The beauty of this dish is that it works for brunch, lunch or dinner too!
Start by toasting and grinding coriander, cumin and fennel seeds. If you don’t have the seeds in your pantry, you can use 1 teaspoon each of the ground versions of these spices instead. Char onions and bell pepper in a cast iron skillet. Once charred, add the spices, paprika, and kosher salt before adding tomatoes and white beans. Once the sauce thickens, create a little hole for each egg using a wooden spoon. Crack in the eggs and season. Place a lid on top and cook for 4-6 minutes until the eggs set. Serve garnished with fresh herbs or crumbled feta.
To make Easy Shakshuka with Feta, you will need the following ingredients:
Steps to make Easy Shakshuka with Feta
1 | Grind seeds | 2 |
Place a dry cast iron skillet over medium heat. Add 1 teaspoon each of coriander, cumin, and fennel seeds and then toast for about 2 minutes until fragrant. Transfer to a plate to cool before grinding in a mortar and pestle or spice grinder. | ||
2 | Cook pepper and onion | 4 |
Place 2 tablespoons of olive oil in the same skillet over medium-high heat. Add sliced bell pepper and onion in an even layer. Cook them without disturbing for about 3 to 4 minutes until they are dark and charred. Stir quickly and continue to cook until nearly all of the pepper and onion are blackened in parts. | ||
3 | Add spices | 1 |
Add the ground spices, 1 teaspoon of paprika, and a teaspoon of kosher salt. Stir for 1 minute. | ||
4 | Make the sauce | 5 |
Add a 28-ounce can of diced tomatoes. Once it comes to a simmer, add a 15-ounce can of white beans. Bring to a boil. Reduce the heat and simmer for 5 minutes until the tomatoes have thickened. | ||
5 | Break in eggs | 6 |
Use a wooden spoon to create a little divot in the sauce for each egg. Carefully break in each egg and season with salt and black pepper. Place a lid on the pan and cook over low heat for 4 to 6 minutes until the eggs are just set. | ||
6 | Serve | 1 |
Sprinkle the dish with chopped herbs and crumbled feta and serve. | ||
Recipe Reviews
Perfect for my next brunch! Thanks!
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