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Shakshuka is a super fresh tasting popular Mediterranean dish comprised of simmered chopped tomatoes with spices, peppers, and onions topped with baked runny eggs, feta, and fresh cilantro. I’m actually really new to cooking shakshuka but have been curious about trying it for a few years now. It’s really easy to make and comes together in about 25 minutes.
What is Shakshuka?
I’d compare the dish to eating eggs with warm fresh homemade salsa—except its 1000 times better. It nearly contains all the same ingredients as salsa. Diced pepper and onions, whole peeled canned tomatoes (I used plum tomatoes), spices, garlic, and olive oil.
The cilantro and feta are optional, however, I think it helps really finish the dish and adds more fresh flavor. I’m not really a big feta fan, to be honest, but I actually think it compliments the dish altogether.
Shakshuka typically calls for harissa, a hot chili pepper paste made with garlic, herbs, and spices. I did not have harissa on hand so I ended up substituting Sriracha, which is similar in terms of being a thicker hot sauce with garlic and spices.
Do I Have to Use a Skillet?
No, any oven-safe pan will do. There are some misconceptions that cooking tomatoes in a cast-iron skillet will hurt the seasoning and ruin the pan or dish you’re cooking. I’ve cooked several tomato-based recipes in cast iron and I’ve never noticed any adverse effects to the skillet or final dish.
A well-seasoned skillet forms a REALLY strong bond that soaps or tomato sauce will not be able to break down.
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Skillet Shakshuka Recipe
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Breakfast
- Cuisine: Mediterranean
Shakshuka is a super fresh tasting popular Mediterranean dish comprised of simmered chopped tomatoes with spices, peppers, and onions topped with baked runny eggs, feta, and fresh cilantro. Perfect for brunch, breakfast, or any occasion.
- 4–6 eggs
- 28 ounce can whole peeled tomatoes, roughly chopped
- 1/2 medium yellow onion, diced
- 1 green bell pepper, cored and diced
- 1/4 cup crumbled feta cheese
- 2–3 garlic cloves, minced
- 1/4 cup fresh chopped cilantro
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon sriracha (or more to taste)
- salt and pepper, to taste
- Sliced French bread for serving
- Preheat oven to 375 °F.
- Bring oil to medium heat in a 10-inch cast iron skillet. Add pepper and onion and cook under very tender, about 5-7 minutes. Add garlic and spices, cook for 1 minute. Add chopped tomatoes with juices. Let simmer for about 10 minutes until thickened.
- Create small wells for the eggs using the back of a spoon. Gently crack the eggs into the wells, keeping the yolks intact.
- Bake for 5-7 minutes until egg whites are set and yolks are still runny. Top with cilantro and feta and serve with toasted french bread.
- Serving Size: 1 (without bread)
- Calories: 215
- Sugar: 8.1g
- Sodium: 711mg
- Fat: 13.7g
- Saturated Fat: 3.8g
- Carbohydrates: 14.5g
- Fiber: 2.8g
- Protein: 9.4g
- Cholesterol: 172mg
Keywords: shakshuka with feta cheese
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