Shakshuka with Feta Cheese and Roasted Red Peppers

Shakshuka with Feta Cheese and Roasted Red Peppers


Shakshouka is a dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, and commonly spiced with cumin, paprika, cayenne pepper, and nutmeg. The dish has existed in Mediterranean cultures for centuries. In Israel this is a breakfast dish, an a spicy and hearty start of the day. In some areas of the middle east you will find that Shakshuka is made with meat or is just plane vegetable dish. As a child who grout up in Eastern Europe I was introduce to this dish in early age and I love it. During the summer days I prefer to opt for the vegetarian option I will share with you.

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You Need:

Ingredients: Amount:
Fresh Tomatoes. 1 1/2 pounds.
Red and Yellow Bell Peppers. 4-5 .
Black pepper. 1/2 tsp.
Salt. 1 tsp.
Yellow Onion. 1 large .
Garlic Powder. T1 1/2 tsp.
Sugar. T2 tsp.
Onion powder. 1 1/2 tsp.
Fresh Parsley. 1/3 cup.
Fresh Dill. 1/3 cup.
Garlic. 3-4 cloves .
Vegetable oil. 3-4 Tbsp.
Eggs. 4-5 Large.
Bulgarian Feta. 1 cup.

Direction :

First start by roasting the Red And Yellow Bell Peppers. Peel the skin and chopped them. I personally prefer to leave them whole. Start with prepping the rest of the vegetables. Cut the tomatoes, sliced the onions and garlic.
In a deep sauté pan or large skillet over medium heat the oil and first sauté the peppers. I like to brown them in a hot oil, it brings the amazing flavor and aroma of the peppers. If you like the dish spicy you can add some hot peppers like jalapeno or some other hot chilies you like. After you sauté the peppers on both sides for a few minutes or they get brown color, remove them. In same pan add the onions and garlic and sauté for 2-3 minutes and then add the tomatoes. Cook over a medium heat for a 4-5 minutes, add the seasoning. Turn down and simmer until the water from the tomatoes it evaporates. Add the peppers and cook for a few more minutes. Adjust seasoning if necessary. A few minutes before you remove the pan from the stove crack the eggs and finish cooking them in the sauce. Sprinkle with feta cheese and fresh chopped dill and parsley. Serve with hot pita bread or any bread you like.

Open a cold brew and enjoy!

Here is some helpful products I use for this recipe.



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