This Feta Shakshuka is loaded with flavor! A classic dish of poached eggs in a zesty tomato sauce, suitable for brunch, lunch or dinner.
This recipe was reprinted with permission from Let’s Stay In by Ashley Rodriguez.
“Our kitchen and our table are the center of our home. Food brings us to the table and my goal in life is to spend as much time there as possible. It’s Ashley Rodriguez in her new cookbook Let’s Stay In.. Ashley’s recipes are designed to do just that: life around the table. This feta shakshuka recipe embodies all of that philosophy! This pan is perfect for a meal with friends or family, whether it’s a weekend brunch, a hearty lunch or an easy weeknight dinner.
First: what is it?
Shakshuka is a dish of poached eggs in tomato sauce that originated in North Africa and the Middle East. Usually the tomato sauce contains onions and peppers and is flavored with cumin and paprika. Today, shakshuka is eaten in countries from Tunisia to Israel to Morocco and has become very popular in restaurants across the United States! Since the main ingredient is the egg, shakshuka is often served for breakfast, but it works for dinner too!
Ingredients for this Feta Shakshuka
This Feta Shakshuka calls for a lot of ingredients that you probably already have in your pantry, and a few that you may need to add! Here’s a breakdown:
- Coriander, Cumin, and Fennel Seeds: Roasting and grinding whole seeds makes for great flavor! If you don’t have the whole seeds, substitute ground spices (see recipe below).
- White beans and diced tomatoes: The use of kidney beans in this shakshuka adds extra protein to keep this vegetarian recipe filling.
- Peppers and Onions: This fresh vegetable provides a great taste.
- eggs: Cage-free and as organic as possible!
- Feta cheese: Streusel of feta cheese on top adds final flavor (as in these feta recipes)
- Smoked Peppers: That is not the same as regular peppers and makes a big difference in this dish. Your grocery store may sell smoked paprika powder Pimento. Once you’ve bought a jar, you can use it for these smoked paprika recipes.
Tips for preparing shakshuka
I discovered shakshuka about 10 years ago and loved the concept. But the first shakshuka recipe we made didn’t do well. Since then we have had many amazing versions of the shakshuka in restaurants as it has become very popular in the United States. But this feta shakshuka from Let’s Stay In is one of the tastiest we’ve ever had. Here are some notes about this recipe:
- It is worth roasting the seeds. The smell of roasted spices in a cast iron skillet blow your mind. Toast the coriander seeds, cumin seeds, and fennel seeds in a skillet to bring out their flavor, then grind in a spice grinder or mortar and pestle. (If you can’t find the seeds, there’s a shortcut below.)
- A cast iron skillet is best if you have one. Cooking the veggies in a cast iron skillet really brings out the flavors in a non-stick way. Of course you can use both! Fry the onion and peppers, then add the tomato sauce and white beans, let simmer and finally add the eggs to the tomato sauce to poach. Once the eggs are cooked, top with feta and fresh cilantro or parsley and you have a meal!
About the book: Let’s stay indoors
Ashley Rodriguez is a dear friend and one of the most talented people we know. She is the author of the cookbook Date Night In, a cooking instructor and a blogger at notwithoutsalt.com. After starting her career in professional kitchens as a pastry chef, Ashley now teaches in and around Seattle and at her new store, Not Without Salt. She is also the host and producer of the award-winning web series Kitchen Unnecessary.
Ashley’s second cookbook let’s stay indoors is organized on the principle of sharing the family’s daily meals. Alex and I had the pleasure of visiting Ashley, her husband Gabe and three lovely children in Seattle a few years ago and we can honestly say that the meal she prepared was one of the best home cooked meals ever. that we had.
Let’s Stay In is a treasure trove of her beautiful, tried and true seasonal recipes that she shares with her family. The collection is punctuated with fun menus, and everything features his beautiful photographs. This feta shakshuka recipe was just magical (those roasted spices!).
Get the book: let’s stay indoors by Ashley Rodriguez
This Feta Shakshuka Recipe is…
Vegetarian and gluten free.
The description
This Feta Shakshuka is loaded with flavor! A classic dish of poached eggs in a zesty tomato sauce, suitable for brunch, lunch or dinner.
- 1 teaspoon coriander seeds*
- 1 teaspoon cumin seeds*
- 1 teaspoon fennel seed*
- 2 tablespoons olive oil
- 1 Red pepper
- 1 large yellow onion
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt, plus more for sprinkling
- 1 28 ounces diced tomatoes
- 1 15 ounces kidney beans, drained and rinsed
- 4 at 6 large eggs at will
- Freshly ground black pepper
- ½ cup fresh parsley or coriander leaves
- ½ cup crumbled feta cheese
- Cut the peppers into thin slices. Finely chop the onion.
- Place a dry skillet, preferably cast iron, over medium-high heat. Add coriander, cumin, and fennel seeds and toast until fragrant, about 2 minutes. Gently transfer the seeds to a plate to cool, then grind in a mortar and pestle or spice grinder.
- Heat the olive oil in the same pan over medium heat. Add the peppers and onion in an even layer, then don’t be tempted to stir or pick them up. Let them char nicely for 3-4 minutes before stirring quickly and continuing to cook until most of the peppers and onions are partially blackened. This process takes about 10 minutes.
- Add ground spices, paprika and kosher salt. Stir for 1 minute before carefully pouring in the tomatoes. Allow this mixture to simmer before incorporating the kidney beans. Bring everything to a gentle boil, then reduce the heat to a steady simmer. Simmer for 5 minutes or until tomatoes have thickened.
- For each of the eggs you want to boil, cut out a piece and then gently crack them open. Add a little kosher salt and black pepper to each egg, then cover the pan with a lid (or a baking sheet if you can’t find a suitable lid). Cook over low heat until eggs are just set, 4 to 6 minutes.
- Chop the cilantro. Finally, garnish with fresh herbs and feta. Serve immediately.
Remarks
*If you don’t have the whole seeds, you can use 1 teaspoon each of the ground versions of these spices. Follow the same directions for toasting.
- Category: main course
- Method: Cook
- Kitchen: middle East
Keywords: Shakshuka, Shakshuka Recipe, Shakshuka with Feta, Brunch Recipe, Vegetarian Dinner Recipe
Looking for healthy dinner recipes?
This shakshuka with white beans and feta is a delicious healthy dinner recipe. Here are some healthier dinner recipes on A Couple Cooks:
Last update: April 2020
