Shakshuka with Feta - Delicious runny yolk and cooked egg whites, poached in a freshly prepared tomato sauce with onion, peppers, garlic, and spices. The Feta is just the pinnacle in this shakshuka with Feta recipe. Try adding a squish of lemon juice before serving this brunch dish still hot!
Start by keeping all your ingredients ready. Slice or chop your onion, chop garlic, cut peeled tomatoes into quarters, slice Bell Pepper small.
Keep a pan on the heat and add 1 Tablespoon Olive Oil. Fry your onion soft, then add the garlic and stir-fry for a minute. Next, add the bell pepper and stir-fry as well for a minute.
Then add the spices one by one: caraway seeds, cumin, black pepper, chili, and coriander. Stir fry quickly.
At this point, you can add the tomato quarters (smash the tomato a bit with the spatula) and sprinkle with salt. Also, if you wish to add more tomato flavor, add the tomato paste before pouring in the water.
Let simmer and cover the sauce. Cook the tomatoes sot and check frequently, there should be enough liquid left. The sauce should not be dry.
Now with the spatula make some space to break in the egg. Do that with all the eggs.
Cover your pan and cook the eggs if you don' t like runny eggs. (see note below for tips).
Just before serving add your feta cubes or crumble the feta in.
Garnish with Parsley or Cilantro (Coriander leaves) and a squeeze of lemon juice if you like some citrus flavor over your shakshuka with feta.
Serve hot for breakfast with Pita bread, regular bread or any other flatbread.
You can cook the eggs as long as you like. The eggs are poached in the tomato sauce so they tend to undercook. Usually, shakshuka is served with runny eggs. To cook the eggs more evenly without wasting time and burning parts of the shakshuka, you can cover the pan and cook the eggs covered for a minute. this will result in cooked egg whites and lovely runny egg yolk.