Recipes

Shakshuka and Feta Cheese!

Why go out when you can make delicious, restaurant quality brunch at home? I’ve been hearing and seeing all sorts of good things and gorgeous pictures about this meal all over the internet for a while. I had to give this recipe a shot and see what all the hype was about. I must say, I was impressed! Shakshuka is a middle Eastern dish made with tomatoes, onions ,eggs and lots of spices. What’s even better, it’s ready in an hour and you guys know how i feel about easy, delicious recipes!

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Try it to see for yourselves and if you do, don’t forget to let me know how it turned out! I would love to see your pictures

  • 3 tablespoons olive oil
  • 1 large onion, halved and thinly sliced
  • 1 large red bell pepper, seeded and thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  •  teaspoon cayenne, or to taste
  • 1 28oz can diced tomatoes with juices
  • ¾ teaspoon salt, more as needed
  • ¼ teaspoon black pepper, more as needed
  • 1 1\4 cups feta cheese, crumbled
  • 6 large eggs
  • Chopped cilantro, Hot sauce or Baguette Garlic Bread for serving 
  1. Preheat your oven to 375 degrees.
  2. Heat oil in a large skillet over medium-low heat. Add the onion and bell pepper. Cook until very soft,  (about 20 minutes). Add the sliced garlic and cook until tender, (1 to 2 minutes); stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta.
  3. Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to the preheated oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce and buttered garlic bread

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Have you ever tried this dish? This was our first time and It’s definitely saved in our menu! This is perfect for those days where you crave some delicious, restaurant quality brunch dishes!

Recipe retrieved from here 

With love,

Arzina

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