This one strays from more traditional renditions by adding crumbled feta cheese, which softens into creamy nuggets in the, 28-ounce can whole plum tomatoes with their juices, coarsely chopped. Now, let the sauce simmer for a good 10 minutes. I would love to hear about your experience making it. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. First, you make that sauce, which comes together fairly quickly on top of the stove, then you gently crack each of the eggs into the pan, nestling them into the sauce. Cook the tomato sauce. Shakhuka is made in one skillet, and because the main ingredient is eggs, it’s popular to serve it for breakfast or brunch. But I find that the canned ones work really well in this recipe since they give it that stew consistency immediately. The rich flavors make for a perfectly comforting breakfast or brunch that takes less than 30 minutes to make. Start with a well-seasoned cast iron cook the onions and peppers until they soften and begin to caramelize. Stir in crumbled feta. (It also makes excellent brunch or lunch food.) This Shakshuka recipe is one of my favorite brunch recipes! You want to make sure the sauce resembles a stew and is not runny. How long you cook the Shakshuka with feta will depend on how runny you like the eggs. Bring to a boil, then reduce heat to low and simmer until the tomato sauce thickens like a stew, about 10-15 minutes. Season with salt and pepper. Pour the tomatoes, and add cumin, paprika and coriander. It’s often served with a crusty bread to dip into the tomato sauce. This one is very similar to the original recipe, but with creamy, crumbly and wonderfully melty feta cheese mixed into the spiced tomato sauce. Shakshuka with Feta is a one skillet meal like eggs in purgatory. You can also add coriander, caraway, red pepper flakes, chili powder and even sugar (which I don’t find necessary). Required fields are marked *. But it works great for dinner as well. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. But you can use any skillet and simply cover it once you add the eggs. Once the onions and peppers soften, add the garlic and the canned tomatoes. Season eggs with salt and pepper. First you make that sauce, which comes together fairly quickly on top of the stove, then you gently crack each of the eggs into the pan, nestling them into the sauce. We also eat it with pita (Arabic bread). NYT Cooking is a subscription service of The New York Times. Add the onions and peppers and cook for about 15 minutes until the onions become soft and translucent. Your email address will not be published. This delicious vegetarian meal will soon become a family favorite! Once the onions and peppers soften, add the garlic and the … The recipe originates from North Africa, but it’s very popular all over the Middle East, with a lot of variations depending on the region. If you’re looking to switch your brunch routine and add a new savory dish with a Mediterranean flavor, this shakshuka with feta is a great one to try. I literally learned to cook 2 weeks after I got married over the phone with my mom. The pan is moved into the oven to finish. Garnish with fresh cilantro, and serve with crusty bread or pita. Get recipes, tips and NYT special offers delivered straight to your inbox. I'm Yumna. | Powered by Please use #feelgoodfoodie and tag me @feelgoodfoodie on the photo via: Your email address will not be published. Sprinkle with cilantro and serve with hot sauce. Season eggs with salt and pepper. Heat the oil in a large (12-inch) ovenproof saute pan over medium heat. It’s a one-skillet recipe of… Gently crack the eggs into the skillet over the tomatoes in the nests formed. Now you can transfer it to the oven to set the egg whites (or cover the pan if you’re keeping on the stovetop). A Rich Egg Dish That Satisfies. Food Stylist: Simon Andrews. Now I have hundreds of real good food recipes that will make you and your family feel oh-so good! It’s a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika, and cayenne. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. The important thing is let the egg whites set, and then you can remove it when the yolk is done to your likeness. Boozy Eggnog will make you forget 2020 ever happened. Shakshuka with feta is a one skillet meal you can enjoy for breakfast, brunch or even dinner. This one strays from more traditional renditions by adding crumbled feta cheese, which softens into creamy nuggets in the oven’s heat. Season eggs with salt and pepper. You can also subscribe without commenting. Now sprinkle on some cilantro and dig right into the skillet, family style. 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Heat olive oil in a cast iron skillet over medium heat. (It also makes excellent brunch or lunch food.) Adding the feta cheese to the classic Shakshuka recipe adds a salty, creamy and tangy flavor that is perfectly fitting for Sunday brunching. Create 5-6 “nests” with a wooden spoon depending on how large your pan is. You can also scoop an egg with the surrounding tomato stew into a bowl and use the bread to dip in while you eat. When I was brave enough to fly solo, I started treading on trendy foodie territory and built an Instagram page with over 2 MILLION followers. As an Amazon affiliate, I earn commissions if you buy after clicking one of my links. All Rights Reserved. Add onion and bell pepper. Stir in the garlic and paprika and cook for one minute. Taste and add more salt and pepper if needed. Featured in: If you’ve tried this healthy-ish feel good Shakshuka with Feta recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below!

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