In the US, people eat shakshuka, usually for breakfast. Shakshuka makes a phenomenal brunch if you belong to a group of people who start their day with a light breakfast.
We strongly advise serving shakshuka at the weekend instead of working days due to meal’s hour-long cook time.
When preparing the shakshuka the first time, we managed to make a mistake — we cook the eggs thoroughly, which led to the bake time adjustment. In shakshuka, the poached eggs work the best.
Spicy Shakshuka With Feta Cheese
- 10-inch ceramic skillet
- 2 tbsp olive oil
- 1 small yellow onion chopped
- 1 large red bell pepper sliced thinly
- 4 small garlic cloves sliced thinly
- 3 ½ tsp ground cumin
- ⅛ tsp ground black pepper
- 1 ½ tsp salt
- 1 28 oz can of plum tomatoes
- 1 tsp paprika
- ⅛ tsp cayenne pepper
- 1 tsp lemon juice
- ½ tsp Tabasco sauce
- 6 eggs
- 5 oz crumbled feta cheese
- fresh cilantro leaves for decorating
- Preheat the oven to 400 °F.
- Pour two tablespoons of olive oil into the skillet, add chopped onion and thinly sliced red bell pepper and cook till soft, about 15 minutes.
- Blend in the sliced garlic, and cook for another minute.
- Time for spices. Add ground cumin, ground black pepper, and salt, stir properly.
- Pour in the tomato juice from the can. Cut the whole tomatoes into small pieces and add them to the skillet as well. Cook for 10 minutes.
- Add half of the packaging of feta cheese, stir, and cook for another 10 minutes.
- Crack eggs over tomato sauce, sprinkle them with salt and pepper and put the skillet in the oven for 10 minutes. Decorate with fresh cilantro leaves.