Easy Shakshuka with Feta

This is a super tasty Shakshuka. The beans provide added protein and the feta gives additional flavour. I often add a bag of spinach leaves as well.

Yields3 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins

Ingredients

 1 tsp coriander seeds
 1 tsp cumin seeds
 1 tsp fennel seeds
 1 tbsp olive oil
 1 red bell pepper
 1 large yellow onion
 1 tsp paprika
 1 tsp salt
 410 g can diced tomatoes
 400 g can white beans, drained and rinsed
 6 eggs
 1/2 cup fresh parsley or cilantro leaves
 1/2 cup feta cheese crumbles
 Freshly ground black pepper

Directions

1

Thinly slice the onion and bell pepper.

2

Place a frypan over medium heat. Add the coriander, cumin, and fennel seeds, toast until fragrant (about 2 minutes). Carefully transfer the seeds to a plate to cool, then grind in a mortar and pestle.

3

Heat the olive oil in the same pan over medium-high heat. Add the bell pepper and onion in an even layer (avoid stirring). Brown for 3 to 4 minutes, before giving a quick stir and cooking a little more until nearly all of the pepper and onion are blackened in parts. This process will take about 10 minutes.

4

Add the ground spices, paprika, and salt. Stir for 1 minute before carefully tipping in the tomatoes. Let this mixture come to a simmer before stirring in the white beans. Bring everything to a gentle boil, then lower the heat to a steady simmer for 5 minutes or until the tomatoes have thickened.

5

Carve out a little hollow for each of the eggs you plan to cook, then carefully crack them in. Add black pepper to each egg then cover the pan with a lid. Cook over low heat until the eggs are just set, 4 to 6 minutes.

To Serve
6

Chop the cilantro. Finish by garnishing with the fresh herbs and feta. Serve immediately.

Ingredients

 1 tsp coriander seeds
 1 tsp cumin seeds
 1 tsp fennel seeds
 1 tbsp olive oil
 1 red bell pepper
 1 large yellow onion
 1 tsp paprika
 1 tsp salt
 410 g can diced tomatoes
 400 g can white beans, drained and rinsed
 6 eggs
 1/2 cup fresh parsley or cilantro leaves
 1/2 cup feta cheese crumbles
 Freshly ground black pepper

Directions

1

Thinly slice the onion and bell pepper.

2

Place a frypan over medium heat. Add the coriander, cumin, and fennel seeds, toast until fragrant (about 2 minutes). Carefully transfer the seeds to a plate to cool, then grind in a mortar and pestle.

3

Heat the olive oil in the same pan over medium-high heat. Add the bell pepper and onion in an even layer (avoid stirring). Brown for 3 to 4 minutes, before giving a quick stir and cooking a little more until nearly all of the pepper and onion are blackened in parts. This process will take about 10 minutes.

4

Add the ground spices, paprika, and salt. Stir for 1 minute before carefully tipping in the tomatoes. Let this mixture come to a simmer before stirring in the white beans. Bring everything to a gentle boil, then lower the heat to a steady simmer for 5 minutes or until the tomatoes have thickened.

5

Carve out a little hollow for each of the eggs you plan to cook, then carefully crack them in. Add black pepper to each egg then cover the pan with a lid. Cook over low heat until the eggs are just set, 4 to 6 minutes.

To Serve
6

Chop the cilantro. Finish by garnishing with the fresh herbs and feta. Serve immediately.

Easy Shakshuka with Feta

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