Shakshuka with Feta

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  • Time icon
    Total Time
    55mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    488

Shakshuka is a wonderful Middle Eastern dish that can be eaten for brekkie, lunch or dinner. It is a basic mix of onion, red peppers, chilli (optional), garlic and tomatoes cooked into a sauce, into which eggs are placed and then baked. What a winner! It is perfect served with toasted or grilled sourdough, or to make a dinner meal go further then add a large green salad, or extra baked veggies, which can be cooking in the oven whilst you are preparing the Shakshuka.

Inspired by: https://www.thepassionatepantry.com.au/shakshuka-with-feta/

recipe updated 22 Oct 2019

Ingredients

  • Onion icon
    Onion
    1 (140g)
  • Red bell pepper icon
    Red bell pepper
    2 (300g)
  • Fresh chilli icon
    Fresh chilli
    about ½ units (10g)
  • Garlic clove icon
    Garlic clove
    3
  • Black pepper icon
    Black pepper
    as needed
  • Feta cheese icon
    Feta cheese
    200g (about ¾ cup)
  • Coriander icon
    Coriander
    as needed
  • Olive oil icon
    Olive oil
    3 tbsp (44ml)
  • Ground cumin icon
    Ground cumin
    1 tsp (2g)
  • Ground coriander icon
    Ground coriander
    1 tsp (2g)
  • Sweet paprika icon
    Sweet paprika
    2 tsp (10g)
  • Tinned tomatoes icon
    Tinned tomatoes
    800g (about 2)
  • Sea salt icon
    Sea salt
    1 tsp (6g)
  • Egg icon
    Egg
    8 (400g)
  • Salt & pepper icon
    Salt & pepper
    as needed

Tools

  • kCook icon Stove
  • kCook icon Large cast iron skillet

Step preview

  1. Pre-heat oven - 190°C
  2. Add olive oil to a clean large cast iron skillet
  3. Heat slowly
  4. Add onion, red bell pepper and fresh chilli to the large cast iron skillet
  5. Cook slowly until softened while stirring occasionally - 20 min
  6. Stir in garlic clove to the large cast iron skillet
  7. Cook - 2 min
  8. Add ground cumin, ground coriander and sweet paprika to the large cast iron skillet
  9. Cook while stirring occasionally - 1 min
  10. Stir in tinned tomatoes, sea salt and black pepper to the large cast iron skillet
  11. Reduce heat slightly
  12. Cook while stirring occasionally - approx 6 min
  13. Reduce heat completely
  14. Crumble feta cheese over the large cast iron skillet completely
  15. Add egg to the large cast iron skillet on top
  16. Bake - 10 min, 190°C
  17. Rotate
  18. Bake until just set - 2 min, 190°C
  19. Remove
  20. Sprinkle with salt & pepper
  21. Dust with coriander
  22. Let rest - 5 min
  23. Serve
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