I love my breakfast foods. Anyone who knows me knows I love to have brunch instead of a fancy dinner. It’s my absolute favorite meal. I’m all about the savory breakfast too. Although, I’m not opposed to ordering a pancake for the table to share. But back to savory. There are a few things I always order when it comes to breakfast food and if there’s a shakshuka on the menu, I’m going to order it.
My first experience with shakshuka ever was on a trip to London. I visited Farm Girl and saw it on the menu. I also saw lots of people eating it and it looked so good and interesting. I was torn between two dishes and asked the server what she recommended. She highly suggested the shakshuka. When it came, I was blown away. It was everything I could have asked for. Spicy acidic tomato and peppers with onions, topped with an egg and runny yolk. All enjoyed with crusty bread. When a dish can be solely eaten by dipping bread into it, I’m on board. You honestly don’t even need a fork for this. Just toast up a few slices of bread and dig in. I personally love it with sourdough, but I once had it with toasted challah bread and that was prety darn good too.
How To Make Easy Shakshuka With Feta
This dish is seriously super super easy to make. I don’t personally use the oven, lots of recipes will have you do that. But honestly, just adding a lid to your skillet and letting your eggs steam, works too. You can 100% use the oven if you like though. Also, you can just make the sauce and fry your egg up separately if you prefer an over easy egg. Another tip is to double the sauce and leave it in your fridge. Easily whip up breakfast by frying up your eggs while you heat the sauce up in the microwave.
INGREDIENTS
- 1/2 yellow or white onion, sliced
- 1 red pepper, sliced
- 2 tsp harissa (optional, if you don’t have harissa, you can substitute with chili powder. Add as little or as much as you like for heat)
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- 2 garlic cloves, minced
- 1 14 oz can fire-roasted tomatoes
- Salt & pepper to taste
- Parsley to garnish
- Feta cheese (optional)
- 4 Eggs
- Bread for dipping – I like sourdough but any bread you have will do!
METHOD
Step One
Heat a medium sized skillet over medium heat. Add olive oil and saute your onions and peppers until tender. About 5 minutes.
Step Two
Add garlic, harissa, cumin, smoked paprika and salt and pepper. Saute until fragrant and peppers and onions are soft.
Step Three
Add a can of fire-roasted tomatoes. Rinse the can with a bit of water and add to the skillet (1/4 of the way full is plenty). Simmer for 5 minutes.
Step Four
Make a few holes and add in your eggs one at a time. You can usually get about 4 in the pan. Cover with a lid and let the eggs cook until your desired temperature. While this cooks, toast your bread.
Step Five
Salt and pepper the eggs before serving. Add in your chunks of feta cheese (optional) and top with parsley. Serve with toasted bread.
Shakshuka
Ingredients
- 1/2 yellow onion, sliced
- 1 red pepper, sliced
- 2 tsp Harissa (or chili powder)
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- 2 garlic cloves, minced
- 1 14oz can of fire roasted tomatoes
- 4 eggs
- feta cheese
- parsley
- salt and pepper
Instructions
- Heat a medium sized skillet over medium heat. Add olive oil and saute your onions and peppers until tender. About 5 minutes.
- Add garlic, harissa, cumin, smoked paprika and salt and pepper. Saute until fragrant and peppers and onions are soft.
- Add a can of fire-roasted tomatoes. Rinse the can with a bit of water and add to the skillet (1/4 of the way full is plenty). Simmer for 5 minutes.
- Make a few holes and add in your eggs one at a time. You can usually get about 4 in the pan. Cover with a lid and let the eggs cook until your desired temperature. While this cooks, toast your bread.
- Salt and pepper the eggs before serving. Add in your chunks of feta cheese (optional) and top with parsley. Serve with toasted bread.
