Chef Bihi Tomato and Feta Eggs or Shakshuka
Looking for a vibrant and delicious dish that will awaken your taste buds? This recipe for eggs cooked with a medley of vegetables embodies the essence of Maghreb cuisine, popularly known as shakshuka. It’s a satisfying combination of peppers, spices, and onions topped with perfectly poached eggs. Are you intrigued? Let’s dive into the flavors of this delightful dish!
Recipe Information
- Servings: 4
- Total Time: 30 minutes
- Difficulty: Easy
Ingredients
- 600 g (21 oz) peeled tomatoes
- 2 red bell peppers
- 1 yellow onion
- 3 cloves of minced garlic
- 1 teaspoon ground cumin
- 1 pinch of espelette pepper
- 8 large organic eggs
- ½ bunch of chopped coriander
- ½ block of feta cheese
- ½ bunch of chopped parsley
- Olive oil
- Fine sea salt and fleur de sel
- 4 pita breads
Instructions
- In a large skillet, heat a drizzle of olive oil over medium heat.
- Add the chopped onions and sauté until soft and translucent, about 5 minutes.
- Include the minced garlic and diced red peppers, cooking for an additional 5 minutes until tender.
- Stir in the peeled tomatoes, cumin, and espelette pepper, allowing the mixture to simmer for about 10-15 minutes until thickened.
- Create small wells in the vegetable mix and crack the eggs into each well. Cover the skillet and cook for about 5-8 minutes or until the eggs reach your desired doneness.
- Sprinkle the chopped coriander, parsley, and crumbled feta cheese over the top.
- Drizzle with olive oil, season with fine sea salt and fleur de sel, then serve hot with warm pita bread.
Notes
Feel free to customize this recipe by adding other vegetables or spices to suit your taste.
Recipe Tips
- For a spicier kick, add some chopped chili peppers along with the garlic.
- Serve with a side of fresh arugula for a refreshing contrast.
- If you wish to make this dish vegetarian, it is already fully plant-based except for the eggs and feta.
Nutrition
This dish is rich in protein due to the eggs and packed with vitamins and minerals from the vegetables.
Frequently Asked Questions (FAQ)
1. Can I use fresh tomatoes instead of canned?
Yes, but you’ll need to peel and seed them before using.
2. How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
3. Can I make this dish vegan?
Yes! Instead of eggs and feta, try a chickpea scramble and use tofu for a creamy texture.
4. What variations can I try?
You can switch out the vegetables or add spices like paprika or turmeric for different flavors.
5. How do I know when the eggs are done?
The eggs are done when the whites are set but the yolks remain slightly runny, or cooked longer to your preference.
