Shakshuka with Feta (without peppers)
This tomato and feta shakshuka (without bell peppers) is one of my favorite recipes, not just for breakfast, but any time of the day!
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cans (14.5 oz) tomatoes (, around 800 g)
- 2 red onions (sliced)
- 2 cloves of garlic (minced)
- 2 teaspoons ground coriander
- 2 teaspoons sweet paprika
- 2 teaspoons ground cumin
- 1 pinch red pepper flakes
- 1/2 teaspoon of sea salt
- A few turns of black pepper
- 2 tablespoons olive oil
- 4-6 eggs (depending on the size of your eggs and pan)
- 1/2 cup feta cheese ((100 g), crumbled)
- 1/2 cup fresh parsley
Instructions
- 1
In a cast-iron pan or a large skillet, heat a olive oil on medium-high heat. Add the red onions and sauté for 2 minutes. Add garlic and the spices (coriander, sweet paprika, cumin and red pepper flakes). Mix well and sauté for another 5 minutes until the red onions start to caramelize. Add more olive oil if necessary.
- 2
Pour in the tomatoes and season with salt and pepper. Mix well and let simmer on medium heat for 10-15 minutes until the spiced tomato sauce reduces in volume.
- 3
Add half of the fresh parsley and mix. With the back of a wooden spoon, make holes in your skillet and break the eggs. Let the eggs cook for 7-8 minutes until the egg whites are set. If you don't like a runny yolk, leave the egg another couple of minutes.
- 4
Serve with crumbled feta cheese and the remaining fresh parsley on top. Enjoy with toasted sourdough bread or pita bread.