Easy Shakshuka with Feta

Easy Shakshuka with Feta

Easy Shakshuka with Feta

This delicious pan of tomatoes, vegetables and feta is the best breakfast! One pan breakfast... All you need is a skillet, pop it in the oven and your meal is ready. Sprinkled with feta and seasoned as spicy as you’d like... Perfect for dipping...Mmmmm!

Easy Shakshuka with Feta 

Serves 2 ... or double for 4

Ingredients:

  • 2 tablespoons olive oil

  • 1 small onion, diced

  • 2 cloves garlic, minced

  • 1/2 sweet bell pepper, chopped or thin strips (or 3 assorted mini gourmet peppers)

  • 1/2 cup zucchini, diced

  • 1 cup canned petite diced tomatoes, drained

  • 1 Roma tomato, (or 6-8 cherry) diced

  • 1/2 teaspoon cumin

  • 3/4 teaspoon sweet or smoked paprika

  • 1/2 teaspoon coriander

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • 1/2 cup feta cheese, crumbled and divided

  • 3 - 4 large eggs

    Garnish: Extra feta, fresh cilantro

Equipment needed:

  • Cutting board & chef knife

  • Dry measuring cups & spoons

  • 7-inch oven-proof skillet with lid (or foil)

    • 10-inch for double recipe

  • Rubber spatula

I had my first pan of Shakshuka when dining at a Starbucks Roastery in Seattle and instantly fell in LOVE!! I love anything with tomatoes and lots of veggies. For breakfast or brunch with eggs...it’s even better! There are a ton of varieties of this dish, but I my fan favorite is feta. Feta is lower in fat and a bit tangy, so it adds the perfect touch to this yummy, healthy pan. Being a one pan meal makes it super easy too! Such a nutritious pan of yumminess! I could go on... but grab your skillet and let’s cook!!

I’m all efficiency in the kitchen, so to make this recipe even easier, begin by prepping all your vegetables before you begin cooking. This way... once you start to cook, everything is ready to go and some ingredients won’t overcook, thus... loose their nutritional value.

**Preheat oven to 375 F.

  1. Place the olive oil in a heated skillet to warm for 1 minute. Sauté the fresh tomatoes, zucchini, sweet peppers, onions and garlic in the oil until onions become tender and translucent, about 5 minutes.

  2. Add the canned tomatoes and seasonings. Mix well and bring to a simmer.

  3. Sprinkle on half of the feta cheese and blend in vegetables. Turn off the heat.

Time to add the eggs.... The eggs will bake slowly in the pan of tomatoes and vegetables. Eggs provide the protein source for this recipe... thus making it a more vegetarian option.

  1.  Using your spatula, make 3 – 4 small wells or indentations in the vegetable mixture.

  2.  Carefully crack eggs and place in wells. Whites may run a bit, but that’s fine.

  3. Sprinkle with the remaining half of the feta cheese.

  4. Place a lid (or piece of foil) over pan and place in preheated oven. Bake for 10 – 15

    minutes or whites are set and yolks are desired doneness.

    ** Eggs will continue to cook after being removed from the oven, so if desiring runny yolks and not serving immediately, bake for closer to 10 – 12 minutes.

Breakfast is ready! Grab your bowls and carefully scoop out the tomato and veggie wells with the eggs nestled on top. Some type of carbohydrate is generally used to scoop and shovel the ingredients... As you don’t want to leave anything behind in the bowl!

During the last few five minutes of baking, add sliced bread to the oven to warm or pop into the toaster. Warm, crusty bread is the BEST part of this meal... in my opinion!
** Another option for dipping... is wrapping nan bread or pitas with foil and placing in the oven to warm.

BreakfastLynn Kaufmanbreakfast, brunch, vegetab, easy recipe, eggs, feta cheese, vegetarianComment