Shakshuka with Persian Feta

by Singapore Home Cooks
Shakshuka-with-Persian-Feta_Hill-Street-Recipe-00-00-56-.jpg

Shakshuka is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Follow along with the 📃 recipes below👇🏼👇🏼

Shakshuka-with-Persian-Feta_Hill-Street-Recipe-00-00-56-.jpg

Shakshuka with Persian Feta

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 tbsp olive oil
  • 1 red capsicum diced
  • 1 medium red onion, diced
  • 3 cloves garlic, crushed
  • 2 tsp paprika
  • 1 tsp cumin
  • 1 can whole peeled tomatoes
  • 6 large eggs
  • 75g Persian Feta
  • Handful of fresh coriander, chopped
  • Handful of fresh parsley, chopped
  • Sea salt and Pepper

Instructions

  1. Preheat oven to 220C.
  2. Heat olive oil in a large ovenproof sauté pan on medium heat. Add capsicum and onion and cook for 5 minutes or until the onion is translucent.
  3. Add garlic, paprika and cumin and cook for 1 to 2 minutes. Add tin of tomatoes, using a spoon to break the tomatoes apart. Season with salt and pepper and let the sauce simmer.
  4. Use a large spoon to make 6 wells in the sauce, evenly spaced around the pan. Crack an egg into each well. Bring sauce back to a simmer and then transfer the pan to the oven and bake until the eggs are cooked (about 7 minutes for soft yolks). Remove from oven, scatter with crumbled feta, coriander and parsley and serve with flatbread.
Did You Make This Recipe?
Tag us on Instagram at @book.recipe.official.

Breakfast, lunch, dinner? This hearty Middle Eastern baked egg dish works beautifully at any time of the day.

Recipe video


Bon Appétit

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