This traditional shakshuka with feta is a one-pan wonder, perfect for a satisfying skillet dinner recipe. You’ll love how easily this flavorful dish comes together, bringing vibrant Mediterranean flavors to your table.
Key Ingredients & Substitutions:
- Canned Tomatoes: Use diced or crushed tomatoes. Tomato passata also works.
- Eggs: Any size will do.
- Feta Cheese: Goat cheese or crumbled paneer are good alternatives.
- Bell Pepper: Red bell pepper is classic, but you can use any color.
- Onion: Yellow or white onion.
- Garlic: Fresh is best.
- Spices: Smoked paprika, cumin, and a pinch of cayenne. Adjust to your spice preference.
- Fresh Herbs: Parsley or cilantro for garnish.
Ingredients:
Main:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 red bell pepper, cored and chopped
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1/2 cup water
- 6 large eggs
- 1/2 cup crumbled feta cheese
- Fresh parsley or cilantro, chopped, for garnish
Spices:
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
How Much Time Will You Need?
- Total Time: 30 minutes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Servings: 4
- Tools Needed: Large oven-safe skillet (cast iron works great)
Step-by-Step Instructions:
1. Sauté Aromatics
Heat olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper, cooking until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Build the Tomato Sauce
Add the crushed tomatoes, water, smoked paprika, cumin, and cayenne pepper (if using) to the skillet. Stir everything together and bring the mixture to a gentle simmer. Season with salt and black pepper to your taste.
3. Simmer the Sauce
Reduce the heat to low, cover the skillet, and let the sauce simmer for 10-15 minutes. This allows the flavors to meld beautifully. Stir occasionally to prevent sticking.
4. Add the Eggs
Create six small wells in the tomato sauce using the back of a spoon. Carefully crack one egg into each well. Season the eggs lightly with salt and pepper.
5. Cook the Eggs
Cover the skillet and continue to cook on low heat for 5-8 minutes, or until the egg whites are set and the yolks are still runny (or cooked to your preference). Keep a close eye on them.
6. Finish with Feta and Herbs
Remove the skillet from the heat. Sprinkle the crumbled feta cheese generously over the shakshuka. Garnish with fresh chopped parsley or cilantro before serving this delightful skillet dinner recipe.
Variation Ideas:
- Add spinach or kale for extra greens.
- Stir in canned chickpeas for added protein and texture.
- Roast red peppers instead of fresh for a deeper flavor.
- Serve with crusty bread for dipping.
Storage Instructions:
Store leftover shakshuka in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm on the stovetop over low heat or in the microwave. The egg yolks may set more during reheating.
Frequently Asked Questions (FAQ):
Can you make shakshuka ahead of time?
You can prepare the tomato sauce ahead of time and store it in the refrigerator. When ready to eat, reheat the sauce and then add the eggs.
What do you serve with shakshuka?
It’s commonly served with crusty bread, pita bread, or challah for dipping. A simple green salad is also a great accompaniment.
Is shakshuka spicy?
Traditional shakshuka has a mild kick, but you can adjust the cayenne pepper to make it as spicy or as mild as you like.
Can you use different types of cheese?
Yes, while feta is traditional, you can also use goat cheese, mozzarella, or even a sprinkle of parmesan.
Is this a good skillet dinner recipe for beginners?
Absolutely! It’s a very forgiving dish with simple steps, making it perfect for those new to cooking.
What kind of skillet should you use?
A cast-iron skillet or any oven-safe skillet works perfectly for this dish, especially if you want to finish it in the oven.