How to Make Shakshuka with Feta and Olives

feta cheese

🥗Healthier: tofu

💰Cheaper: ricotta

Tofu provides a dairy-free option while ricotta is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits while canola is budget-friendly.

Drain a 28-ounce can of whole tomatoes and place them in a blender.

Add 1.5 cups of jarred roasted red peppers to the blender with the tomatoes.

Cut one-third of a pita bread into half-inch pieces (about half a cup) and add it to the blender.

Blend the mixture for one to two minutes until smooth.

Heat 1/4 cup of extra virgin olive oil in a 12-inch skillet over medium heat until shimmering.

Slice 4 cloves of garlic and add them to the skillet, stirring until they start to turn golden around the edges.

Add 1 tablespoon of tomato paste, 2 teaspoons of ground coriander, 2 teaspoons of smoked paprika, 1 teaspoon of cumin, 1/2 teaspoon of table salt, 1/4 teaspoon of pepper, and 1/4 teaspoon of cayenne pepper to the skillet; cook for 1-2 minutes until the tomato paste is rust colored.

Pour the blended tomato and pepper puree into the skillet along with 1.5 cups of diced roasted red peppers; mix together and reduce to a simmer.

Simmer the sauce for 10 minutes, stirring occasionally until slightly thickened.

Remove the skillet from heat and create indentations in the sauce for the eggs.

Crack 8 eggs into the indentations, covering the egg whites with sauce to help them cook evenly.

Return the skillet to the burner on medium heat and bring to a simmer; cover and cook for 4-5 minutes.

Check the eggs after 4-5 minutes; if the whites are not set, adjust the heat and cook for another 1-2 minutes until the eggs are set.

Sprinkle 1/2 cup of chopped cilantro, 1 ounce of crumbled feta cheese, and 1/4 cup of sliced kalamata olives over the top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens