Shakshuka With Feta

As part of my graduate studies, I had the privilege of studying abroad in Jerusalem. One of my favorite memories of my year abroad was enjoying the authentic Israeli cuisine in small friendly cafes. Shakshuka became one of my favorite Israeli dishes. Back in the States, I created my own version of this Israeli classic. This dish is zesty and fun with a kick. Enjoy this fantastic meal with hot pita. There’s nothing like it!

Shakshuka With Feta

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Ingredients

• ¼ cup good olive oil
• 1 large yellow onion chopped
• 3 minced garlic cloves
• 2 red bell peppers chopped
• 2 large vine tomatoes diced
• 1 large can of diced tomatoes
• 8 large eggs
• 1 tsp Salt
• 1 tsp Pepper
• ½ tsp Crushed red pepper flakes
• 1 block of feta cheese cut into small cubes
• 1 bunch of fresh chopped flat leaf parsley
• Warm pita bread (optional)

Instructions

1. Preheat oven to 400 degrees F. Heat olive oil in large cast iron pan on stove on medium heat. Sautee onion and garlic.
2. Once softened, add peppers.
3. Heat for about three minutes mixing constantly and then add fresh tomatoes.
4. After about a minute, add canned tomatoes, salt, pepper, and crushed red pepper flakes and mix well.
5. Cook for five minutes.
6. Once the sauce is simmering, crack eight whole eggs directly over the surface of the sauce and let cook on stove for three minutes. Do not stir.
7. Toss feta cheese cubes evenly over the eggs and sauce.
8. Then transfer carefully with oven mitt to the preheated oven and let bake for five to ten minutes depending on how well cooked you desire your eggs.
9. When you remove pan from oven, sprinkle the entire pan with fresh chopped parsley.
10. Serve with warm pita. Enjoy.

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