(Quick note: If you want more Middle Eastern recipes like this Shakshuka Recipe, check out this Jerusalem Cookbook on Amazon. It has a super high rating of 4.5 stars with 758 reviews. Oh, and if you buy anything after clicking on that link, you’ll be supporting this blog and others that I run.) 🙂
Last night I made a Shakshuka recipe with Feta, a Middle Eastern dish. And oh my gosh, it was sooooooooooooo delicious. Derek absolutely loved the dish too. And get this — it’s healthy! OK, maybe not as much with all the Focaccia garlic bread that I also stuffed down my throat (yum). But if you make yours with an extra egg instead of so much bread, then it would definitely be pretty darn healthy. OK, here’s a photo of the finished dish:
Shakshuka is essentially eggs baked on top of a yummy tomato sauce concoction of deliciousness. I’ll share how I made it below. At the very end of this post is a recipe card that you can print, save or share. If you like this recipe, I hope you’ll share it! 🙂
Shakshuka Recipe with Feta
First, gather all your ingredients.
This includes olive oil, garlic cloves, garlic powder, onion powder (or onions if your husband will eat them, lol), cumin, paprkika, sugar, chipotle chile in adobo sauce, one 14 oz can of diced tomatoes with garlic etc. flavored in, one 14 oz can of tomato sauce, tomato paste, salt, pepper, feta cheese, and 5 eggs or more, plus parsley.
By the way, I tried a new type of feta that is low fat and half the calories of regular feta. It is JUST as tasty, so I recommend you get it too — it’s the “President” brand.
OK, now on to the cooking! First, add 2 to 3 tablespoons of extra virgin olive oil into a medium-low skillet. If you’re going to cook actual onions, add one diced onion now and cook it for about 20 minutes until it’s really soft. Some people also add bell pepper at this step, which I skipped. Because Derek doesn’t like onions, I used onion powder instead. Now, diced 5 garlic cloves and add them to the mix, cooking for just a couple minutes — you don’t want to burn the garlic!
Stir in a tablespoon of onion powder (or however strong of a flavor you want), 1 teaspoon of cumin (the recipe suggests ground cumin but I only had cumin seeds and that worked fine), 1 teaspoon of paprika, and a pinch of red pepper flakes. Some people also like to add a touch of cayenne, but I skipped that step. Stir it all together and let it cook for just about a minute.
Now, add your can of diced tomatoes and one adobo pepper with a touch of sauce to a blender (we prefer the Magic Bullet blender, which you can buy here). Blend it all really well and pour it into the pan, along with a can of tomato sauce and 2 tablespoons of tomato paste. Add 3/4 teaspoon salt and 1/4 teaspoon black pepper or more, plus a pinch of sugar and garlic powder to taste. Mix it all up and simmer for 10 minutes, until the sauce has thickened.
Now here’s an important point… I did not simmer my sauce for 10 minutes, but only for about 5 and then added the eggs. This was OK. The eggs fell “into” the sauce but they cooked wonderfully anyway. However, if you don’t want your eggs cooked quite as well as mine were, you’d do well to simmer the sauce for a good 10 minutes before adding the eggs, so you’re not trying to thicken the sauce while the eggs are also cooking.
Anyway, at this point I realized that the pan I chose was way too small to hold five eggs, so I switched to a slightly bigger pan. This is when you stir in your first amount of feta: 1/4 cup. Let it get all melted in the sauce and then gently crack five eggs into the skillet. You don’t want the egg yolks to break, so be very careful at this point! Derek took over this step and did wonderfully, as you can see here:
Now make sure the dish is simmering and cover the skillet. Let it simmer for 10 to 15 minutes, until the sauce has finished thickening and the eggs are fully cooked. We took a peak at one point, and the eggs had disappeared into the sauce. If you want, you can take a spoon and lift the eggs back up a bit, like we did.
When it’s finished cooking, sprinkle parsley or cilantro on top along with another 1/4 cup of feta. Voila – deliciousness!
Serve with bread. Most recipes recommend a whole wheat pita bread, but I couldn’t find any in the store so I used garlic focaccia. You can either put the bread at the bottom of a bowl and dish your eggs and sauce on top, or have the bread on the side and dip it into the sauce. Here’s my plate, with waaaayyyyyy too much bread:
Don’t judge me. 😉
If you want to make the dish healthier, skip the bread completely and just add an extra egg! 🙂
This Shakshuka recipe is amazing. You will be super surprised at how yummy that sauce is. Give it a try soon and let me know what you think!