Shakshuka is one of the most popular dishes in the Middle East and North Africa. Poached eggs directly in a spicy tomato and pepper sauce — a simple and extraordinary dish that works equally well for breakfast, lunch or dinner.
Mediterranean
Tomato and pepper shakeshuka with feta
Shakshuka israelí y norteafricana: huevos escalfados en sofrito de tomate, pimientos y especias. Plato vegano adaptable y muy nutritivo.
- Lebanon
- Main course
- Light
- Low sugar
- easy
10 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 280 kcal
- Protein 16 g
- Fiber 3.5 g
- Carbohydrates 14 g
- Fat 17 g
- Sodium 520 mg
Story behind the dish
Preparation
Tomato and Pepper Shakshuka with Feta is a Lebanese preparation with easy difficulty. Reserve about 35 minutes in total (10 for mise en place and preparation, 25 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 6 fresh eggs.
- Have ready: 400 g of crushed tomato.
- Have ready: 2 red peppers, diced.
- Have ready: 1 chopped onion.
- Have ready: 3 cloves of garlic.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Sauté the onion and garlic in oil for 8 min
Sauté the onion and garlic in oil for 8 min. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
-
Add the peppers and cook 5 min
Add the peppers and cook 5 min. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Add the tomato and spices; cook for 10 minutes over medium heat…
Add the tomato and spices; Cook for 10 minutes over medium heat until reduced. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Adjust salt and pepper
Adjust salt and pepper. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Make 6 wells in the sauce; crack an egg into each
Make 6 wells in the sauce; Crack an egg into each one. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cover and cook over low heat for 5-6 min (clear curd
Cover and cook over low heat for 5-6 min (curdled white, liquid yolk). Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Sprinkle feta and cilantro; Serve with pita bread or whole wheat bread
Sprinkle feta and cilantro; Serve with pita bread or whole wheat bread. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Don't overcrowd the pan: the oil should be hot but not smoking.
- Serve immediately after resting: the temperature contrast enhances aroma and texture.
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