Shakshuka with Feta, Olives, and Peppers

Give me eggs every moment of the day, because it's the most soothing food.

In this meatball eggs and colorful red and yellow peppers summer on the stove in a spicy tomato sauce topped with cumin and smoked peppers. The dish will taste a sprinkle of salty feta and spicy olives

Shakshuka is a healthy, hearty meal that can be used for breakfast, lunch or dinner. It is a kind of fast food for a full purpose, which is guaranteed to brighten up a cold morning or soothe a crazy smirk on weekday night.

What is Shakshuka? 

Shakshuka, a dish of eggs poached in a spicy tomato sauce, has its origins in North Africa, but it has migrated to the Middle East and is now pretty much known all over the world, especially in Israel, where it is practically a national specialty. 

While many versions (like this one) have a tomato and pepper base, there are plenty of variations. Add harissa to the sauce and serve it with a dollop of yogurt or labne (labneh) a strained, thickened yogurt. 

Make a minty tomato sauce with jalapeno for a change or skip the tomatoes and make a green shakshuka with herbs, greens, and cream. You could also make it with fresh summer vegetables and pesto like this one. Other ingredients can be artichokes, vegetables, cannellini beans, chicken eggs or even sliced ​​potatoes. The concept is open to improvisation, so go for it!

RECIPE : 

PREPE TIME :                                   COOK TIME :                                   TOTAL TIME :

    20 mins                                                    30 mins                                                50 mins

SERVINGS :  4 servings

INGREDIENTS : 

• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/4 teaspoon Maras or Aleppo pepper flakes, or 1/8 teaspoon crushed red pepper flakes
• 1 large yellow onion, halved and thinly sliced
• 2 cloves garlic, thinly sliced
• 1 red bell pepper, seeded and thinly sliced
• 1 yellow bell pepper, seeded and thinly sliced
• 1 can (28 ounces) whole peeled tomatoes, preferably San Marzano
• 1/2 teaspoon salt, or to taste
• 4 ounces feta cheese, crumbled
• 1/3 cup pitted Kalamata or other olives in brine
• 4 large eggs

METHOD : 

1- Cook the onion and peppers:

In a large skillet over medium heat, heat the oil. Add the paprika, cumin, and pepper flakes and cook for 30 seconds to a minute to bloom the spices.

Add the onion and cook, stirring occasionally, for 3 minutes. Add the garlic, red pepper, and yellow pepper and cook, stirring occasionally, for 15 minutes, or until the vegetables soften.

2- Crush the tomatoes and simmer them with the peppers:

In a bowl, break up the tomatoes with your hands. Add them to the skillet with the salt and cook for 5 minutes. Taste and add more salt, if you prefer.

3- Cook the eggs:

With the back of a spoon or a ladle, make 4 indentations in the sauce.

Break an egg into a cup and carefully pour it into and indentation, being careful not to break the yolk. Repeat with the remaining eggs. (You can crack the egg directly into the sauce and skip the cup, but it’s easier to get a an errant egg shell or protect the dish from a bad egg if you use the cup method.)

Sprinkle the feta and olives around the eggs. Cover the pan and simmer over medium heat for 8 minutes, or until the whites are set and the yolks are still soft. (If you like your eggs well done, cook for a minute or two longer.)

4- To serve:

Garnish with cilantro leaves and a sprinkling of red pepper flakes. Bring to the table and serve from the pan.

Bon appetite !! 

Don't forget to share the article with your friends