Spicy Shakshuka With Feta Cheese

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

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Prep Time 7 minutes mins

Cook Time 1 hour hr

Equipment

• 10-inch ceramic skillet

Ingredients

  

• 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

Instructions

• 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 ⅛ tsp of cayenne pepper and one teaspoon of paprika to the skillet and stir. Jazz up the tomato sauce with one teaspoon of lemon juice and half of a teaspoon of Tabasco sauce.
• 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.