Summer Tomato and Feta Shakshuka
Summer Tomato and Feta Shakshuka is one of our favorite summer breakfasts. I start this dish by making a spice filled tomato and red pepper sauce. Then, I nestle fried eggs in the tomato sauce and melt feta cheese over everything. We like this dish for several reasons. First of all, I like that I can make this entire dish in just thirty minutes. Secondly, I like that this is a great use for all the summer tomatoes that are in season right now. And, lastly, we all love the spicy tomato sauce, buttery eggs, and melty feta cheese in this dish.
The Equipment I Used
- A Cast Iron Skillet- I cooked my shakshuka in a cast iron skillet, but you can use any large skillet.
- 4 Mini Cast Iron Skillets- This is optional, but I served my shakshuka in individual skillets.
- A Food Processor- I used this to finely chop my tomatoes. You could also do this with a knife.
The Ingredients Needed for Summer Tomato and Feta Shakshuka
- Feta Cheese- Crumble up the feta so that it melts easily. I store my leftover feta in the freezer.
- Garlic- I like to buy the peeled cloves and store them in my freezer.
- Spices- Cumin, coriander, and paprika add great flavor to this dish.
- Cilantro- If you don’t like cilantro, use parsley instead.
How I Made my Summer Shakshuka
- First, I cooked the onions, bell pepper, and garlic until they were soft.
- Next, I added the spices and tomatoes and simmered it some more.
- Then, I cooked the eggs in their own skillet. Usually, the eggs are cooked in the tomato sauce, but I like cooking them by themselves. That way, it’s easier to cook the eggs so that the whites are firm.
- Finally, I melted feta over everything.
If you like tomato sauce, you need to try this spice-filled Summer Tomato and Feta Shakshuka.
Summer Tomato and Feta Shakshuka
Eggs cooked in a fresh coriander and paprika tomato sauce. Topped with feta and cilantro.
Equipment
- Food processor
Ingredients
- ¼ cup extra virgin olive oil
- 1 cup each chopped onions and red bell pepper
- 2 tbsp. garlic, minced
- 1 tsp. ground cumin
- 2 tsp. each ground coriander and paprika
- ¼ tsp. each kosher salt and black pepper
- 4 plum tomatoes, chopped
- 1 tbsp. unsalted butter
- 4 eggs
- ½ cup feta, crumbled
- ¼ cup minced cilantro
- ¼ tsp. crushed red pepper flakes
Instructions
- In a large skillet, heat the butter and oil on low heat. Add the onions, garlic, and red pepper and cook until the onions are soft, for about ten minutes. Next, add the cumin, paprika, coriander, salt, and pepper.
- Process the tomatoes in the food processor, until they're finely minced. Add them to the skillet and simmer for ten minutes. At this point you can place the mixture into individual mini cast iron skillets, if you like.
- Meanwhile, in a second skillet, fry the eggs in the butter on low heat. When the whites are cooked, nestle each of the eggs in the sauce. Sprinkle the feta on the sauce and cook until the feta melts. Garnish the dish with the cilantro and red pepper flakes.
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Easy Bread Machine Pita Bread
Equipment
- Bread Machine
Ingredients
- ½ cup water
- 3 tbsp. plain full fat Greek yogurt
- 1 tbsp. honey
- 1 tbsp. unsalted butter
- 1 tsp. salt
- 2½ cups bread flour (300g)
- 1 tsp. instant yeast
Instructions
- Place all the ingredients in your bread machine, in the order recommended by your manufacturer. Process on the dough cycle.
- Heat the oven to 425 degrees. Cut the dough into four equal pieces and roll each piece into a ball. Using a rolling pin, roll each ball into a circle, about a quarter inch thick.
- Bake on two parchment lined baking sheets, for about five minutes, or until they puff up. Cut each pita in half and use a knife, if needed, to help along the separation.
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