Shakshuka topped with peppers olives and feta
Eggs are the ultimate comfort food; give them to me any time of day. Shakshuka topped with peppers olives and feta is very Tasty. In this one-pot recipe, vibrant red and yellow bell peppers and eggs cook over medium heat in a hot tomato sauce flavored with smoky paprika and cumin. The meal is brightened with a scattering of pitted olives and salty feta.
Shakshuka is a filling, nutritious dish that can be eaten for lunch or dinner. This versatile and quick recipe will definitely make a cold morning feel warmer or calm down a hectic weekday meal rush.
What is Shakshuka topped with peppers olives and feta?
The Shakshuka topped with peppers olives and feta, which is essentially originated in the eastern Mediterranean region and spread throughout the world. It is a poached egg dish served in a spicy tomato-based sauce. There are a lot of variations, even though this recipe and many others have a tomatoes and pepper basis. Stir in the harissa and serve with a smear of cream or labne (labneh), which is thickened yogurt that has been strained.
For a variation, try making a minty tomato gravy with jalapeo or make a green Shakshuka topped with peppers olives and feta using herbs, vegetables, and cream instead of tomatoes. It might also be made using this pesto and fresh summer vegetables. Artichokes, greens, chickpeas, cannellini beans, and even diced potatoes could be added in addition. You can improvise on this notion, so feel free to do so!
Shakshuka’s best tomatoes:
For this sauce, I like to use whole tomato cans (particularly San Marzano tomatoes) instead of diced ones. They crumble easily when crushed and are typically covered in a rich purée. Whole tomatoes will help you achieve the silky, rich sauce that you’re going for here.
The shape-retaining properties of diced tomatoes are aided by the calcium bromide and thinner juice from the tomatoes that they contain. If that’s what you currently have on hand, feel free to use them, but for optimal results, if you’re shopping especially for the recipe in question, pick up an open container of whole tomatoes. You can use fresh tomatoes, but you’ll need to peel them as well as simmer them for a lot longer.
Steer clear of the oven when it requires eggs:
The egg should be cooked, but the yolk should remain runny. Many recipes call for placing the pan in the oven to cook, but I think that method makes it too easy for the eggs to overcook. Instead of using an oven, I cook eggs over the stovetop.
Crack open the cover to check them on the cooktop without too much impact on the heat. When you take them off in the heat at the perfect time, you’ll be in the black. You can cook the yolks thoroughly by leaving the covering on the skillet for longer if you’re not a fan of runny yolks.
How to Served?
Bringing the skillet to the table is the ideal method to serve the eggs. Make sure you have an abundance of pita or crusty bread available to mop up the fluids.
I suggest making a simple salad of greens for lunch or dinner. Once, when visiting my Turkish buddy on Martha’s Vineyard, I ate the meal on a terrace overlooking the ocean.
Ingredients for Shakshuka topped with peppers olives and feta:
Two tsp olive oil
One tsp of smoky paprika
One teaspoon of cumin powder
One-fourth teaspoon of Aleppo or Maras pepper flakes,
One-eighth teaspoon of crushed spicy red pepper flakes
One big yellow onion
Chopped thinly and halved
Two garlic cloves then cut thinly
One thinly sliced and seeded red bell pepper
One yellow bell pepper, thinly sliced and de-seed
One 28-ounce can of whole peeled tomatoes
One-half tsp salt, or according to preference
Four ounces of crumbled feta cheese
One-third cup of brined, sliced Kalamata or other walnuts
Four eggs
For garnish:
1/4 handful of finely chopped cilantro leaves (for garnish)
Method:
Cooking:
Heat the oil in a big skillet over medium heat. In order to allow the spices to blossom, add the paprika, cumin seeds, and pepper flakes to cook for 30 to 1 minute.
Add the onion to the saucepan and simmer for 3 minutes, stirring now and again. When the veggies start to soften, add the garlic, crimson pepper, and yellow peppers and simmer, stirring now and then, for 15 minutes.
Smash the tomatoes and add them to the simmering peppers:
Using your hands, crush the tomatoes in a bowl. Cook them for five minutes after adding them to the saucepan with the salt. If desired, taste and add extra salt.
Cook the eggs:
Create four grooves in the sauce with the backside of a teaspoon or ladle. Crack an egg inside a cup and slowly transfer it, being cautious not to crack the yolk, into the indentation. Proceed with the leftover eggs. You can break the egg into the sauce without using the cup. But doing so makes it less likely that you’ll get an errant shell of eggs or that the meal won’t be ruin by a faulty egg.
Scatter the olives and feta cheese surrounding the eggs. For an additional eight minutes until the whites become firm while the egg yolks are still soft, simmer the pan covered over medium heat. Cook the eggs for an additional minute or two if you prefer them well done. To serve, add some red pepper flakes and cilantro leaves as garnish. Serve from the pan and bring to the table.
Facts about Nutrition
313 Calories
21g Fat
20g Carbs
and 14g Protein
