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Easy Shakshuka with Feta

February 24, 2020 2 comments Article Breakfast, Lunch, Main Course, Recipes, Vegetables
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Originating from the Ottoman Empire Shakshouka or Shakshuka is an easy baked egg recipe filled with flavor. The word is Arabic for “a mixture”, which is quite fitting for this dish. Although this version of the Shakshuka recipe is more traditional, there are TONS of ways to make this dish. Find a few other Shakshouka recipe ideas here!

Shakshouka with Pita Bread recipe including feta cheese and baked eggs

My version of Shakshuka uses tomatoes, garlic, cumin, coriander and feta cheese. The dish itself is a great healthy option for breakfast, lunch or dinner. I like to add pita bread alongside mine to mop up all the delicious sauce though! Use this traditional Shakshuka recipe as a starting point, then try your own creative twist on the classic. Don’t forget to share what you made!

Shakshuka with feta cheese and baked eggs
Shakshouka with Pita Bread recipe including feta cheese and baked eggs

Easy Tomato Shakshuka with Feta

An easy, traditional tomato Shakshuka recipe with cumin, coriander, feta cheese. and baked eggs.
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Prep Time 10 minutes mins
Cook Time 30 minutes mins
Course Breakfast, Dinner, Lunch
Cuisine Arab, Mediterranean, Ottoman, Yemen
Servings 4
Calories 162 kcal

Equipment

  • Sauce Pan & Lid

Ingredients
  

  • 2 tbsp Olive Oil
  • 1 C Yellow Onion Diced
  • 3 cloves Garlic Minced
  • 1 tbsp Cumin Ground
  • 1 tbsp Coriander Ground
  • 1 tsp Paprika Smoked
  • 1/4 tsp Cayenne
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 tbsp Tomato Paste
  • 1 can Diced Tomatoes Fire Roasted
  • 4 each Eggs
  • 1/2 C Feta Cheese Crumbled
  • 1/4 C Cilantro Chopped
  • 2 each Pita Pockets Halved

Instructions
 

  • Heat the olive oil in a large saucepan over medium heat.
  • Add the onions and saute until fragrant, about 5 minutes.
  • Add the garlic and spices and saute another 2 minutes.
  • Mix in the tomatoes and tomato paste, stirring until well combined.
  • Simmer until sauce begins to thicken, about 10 minutes.
  • Press out 4 holes in the sauce and crack one egg into each.
  • Cover the saucepan with a lid and cook until the egg whites are cooked through, but the yolks are still soft – about 10 minutes.
  • Remove the saucepan from the heat and garnish with cilantro and feta cheese.
  • Serve with pita bread.
Keyword Baked Eggs, Easy, Mediterranean, Recipe, Shakshouka, Shakshuka

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2 comments

  • Kim | a little lunch February 25, 2020 at 2:39 pm

    Jenny, it’s great to see you again. Your Shakshuka looks tasty (so did your previous “sticky” recipe) and I can’t wait to see what you have coming down the pike. Sounds like life is going well for you and that makes me smile. Keep on cooking and creating, kiddo! I’ve been very laid back about blogging this past year, but you’re inspiring me, xo.

  • Savour the Senses April 12, 2020 at 10:31 am

    Thanks! I know, sometimes it is hard to keep motivated to keep blogging year after year, but I have a bunch of delicious recipes that I have been wanting to share, so looking forward to it!

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