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To make Baked Feta Egg Shakshuka, you need some key ingredients that bring this dish to life. Here’s what you’ll need: - 200g feta cheese, crumbled - 6 large eggs - 1 can (400g) diced tomatoes - 1 red bell pepper, diced - 1 yellow onion, finely chopped - 3 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - ½ teaspoon chili flakes (optional) - 2 tablespoons olive oil - Salt and pepper to taste These ingredients create a rich base. The crumbled feta adds creaminess. The spices bring warmth and depth. You can switch things up based on your taste. Here are some optional ingredients: - Spinach or kale for greens - Chickpeas for added protein - Zucchini for extra veggies - Different bell peppers for color Feel free to get creative! Each option adds its own twist to the dish. Finish your shakshuka with some fresh herbs. Here are great choices: - Fresh parsley or cilantro, chopped - Crumbled feta for extra flavor - A drizzle of olive oil - Slices of avocado for creaminess These garnishes not only enhance taste but also make the dish look beautiful. Enjoy your cooking! {{ingredient_image_1}} Start by preheating your oven to 180°C (350°F). This ensures even cooking. Next, gather all your ingredients. You will need feta cheese, eggs, diced tomatoes, bell pepper, onion, garlic, and spices. Having everything ready makes cooking smooth and fun. In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and diced bell pepper. Cook them for about 5-7 minutes until they soften. Then, stir in 3 cloves of minced garlic, 1 teaspoon of ground cumin, and 1 teaspoon of smoked paprika. If you like heat, add ½ teaspoon of chili flakes. Cook this mixture for an extra 1-2 minutes. This step fills your kitchen with great smells! Now, pour in 1 can of diced tomatoes along with their juices. Season with salt and pepper. Mix it well and let it simmer for about 10 minutes. This helps thicken the sauce and blend all the flavors. Once the base mixture is ready, create small wells in it with a spoon. Carefully crack 6 large eggs into each well. Be gentle to keep the yolks intact! After that, sprinkle 200g of crumbled feta cheese over the top. This adds a creamy texture and salty flavor. Now, transfer the skillet to your preheated oven. Bake for 15-20 minutes. Check the eggs at 15 minutes. If you want runny yolks, take it out then. For firmer yolks, let it bake a bit longer. Once done, remove the skillet from the oven. Let it cool slightly. Garnish with fresh parsley or cilantro. This dish looks and smells amazing! Serve it hot with crusty bread or warm pita for dipping. Enjoy your delicious Baked Feta Egg Shakshuka! To get the eggs just right, keep a close eye on them while baking. For runny yolks, aim for 15 minutes. If you like them firmer, let them bake for 20 minutes. Check the eggs often to see how they are cooking. You want them set but still soft. For a deeper flavor, try adding fresh herbs like thyme or basil. You can also use smoked salt instead of regular salt for an extra kick. If you want more heat, add more chili flakes or even diced jalapeños. These small changes can make a big difference. If you have leftovers, let them cool before storing. Place the shakshuka in an airtight container in the fridge. It will last for about three days. When reheating, use a skillet on low heat. Add a splash of water to keep it moist. This keeps the eggs from getting rubbery. Enjoy your meal again without losing its charm! Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs will enhance the flavor of your shakshuka, making it more vibrant and delicious. Customize Your Spice Level: Adjust the amount of chili flakes according to your heat preference. You can also experiment with different spices for a unique flavor. Experiment with Cheese: While feta is traditional, you can try other cheeses like goat cheese or mozzarella for a different texture and taste. Serve Immediately: For the best experience, serve the shakshuka right out of the oven while the eggs are still runny and the sauce is warm. {{image_2}} You can easily make this dish more colorful and nutritious. Adding vegetables is a great idea. Try putting in spinach or kale. You can also add zucchini or mushrooms. These veggies cook well and add flavor. They also boost the nutrition. Just chop them up and add them to the skillet with the onions and peppers. Feta cheese makes this dish creamy and tangy. But you can switch it up! Goat cheese is a great choice if you want a bolder taste. It melts well and adds a nice zest. Mozzarella is another option. It gives a milder flavor and a stretchy texture. You can even mix cheeses for a fun twist. If you like heat, add more spices! Use a whole jalapeño or serrano pepper. Chop it finely and mix it in with the onions. You can also add extra chili flakes. For a smoky flavor, try adding harissa paste. A spoonful can really kick things up a notch. Just adjust to your taste! To store leftovers, let the dish cool first. Transfer the shakshuka to an airtight container. It will last in the fridge for up to three days. Make sure to cover it well to keep it fresh. If you have extra feta, store it separately to avoid sogginess. You can freeze Baked Feta Egg Shakshuka if you want to save some for later. Allow it to cool completely before freezing. Place it in a freezer-safe container, or use freezer bags. It can stay frozen for up to three months. Remember to label the container with the date. To reheat, thaw the shakshuka overnight in the fridge if frozen. You can warm it in a skillet over low heat. Stir gently to heat evenly. If using a microwave, cover it and heat on medium power. Stir every minute until it’s hot. Add a fresh egg or some cheese on top for extra flavor. Yes, you can prepare it ahead of time. Cook the tomato base and let it cool. Store it in the fridge for up to two days. When ready to eat, add the eggs and feta. Bake it fresh for a delightful meal. If you don't have feta, try goat cheese or ricotta. Both add a creamy texture. You can also use a sharp cheddar for a different flavor. Just remember to adjust the amount to keep the balance. It usually takes 15-20 minutes in the oven. For runny yolks, check at 15 minutes. If you prefer firmer yolks, leave it in longer. Keep an eye on them to get your ideal texture. Baked Feta Egg Shakshuka is a flavorful dish that offers lots of options. We explored main ingredients, variations, and tips for the best result. Remember to prep well and cook your base right. With the right techniques, your eggs can turn out perfect every time. Store extra servings wisely to enjoy later. Try experimenting with different veggies or cheeses to keep things fun. Enjoy your cooking, and don't hesitate to get creative in the kitchen!

Baked Feta Egg Shakshuka

A delicious and hearty dish featuring baked eggs in a spiced tomato sauce with crumbled feta cheese.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 300 kcal

Ingredients
  

  • 200 g feta cheese, crumbled
  • 6 large eggs
  • 400 g canned diced tomatoes
  • 1 medium red bell pepper, diced
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon chili flakes (optional)
  • 2 tablespoons olive oil
  • 1 bunch fresh parsley or cilantro, chopped (for garnish)
  • 1 to taste salt
  • 1 to taste pepper
  • 1 serving crusty bread or pita (for serving)

Instructions
 

  • Preheat your oven to 180°C (350°F).
  • In a large oven-safe skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper, cooking until softened, about 5-7 minutes.
  • Stir in the minced garlic, cumin, smoked paprika, and chili flakes (if using). Cook for an additional 1-2 minutes until fragrant.
  • Pour in the canned diced tomatoes along with their juices. Season with salt and pepper, stirring well. Let the mixture simmer for about 10 minutes until it thickens slightly.
  • Create small wells in the tomato mixture using a spoon, then carefully crack an egg into each well. Sprinkle the crumbled feta cheese over the top.
  • Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggs are set to your liking (longer for firmer yolks).
  • Remove from the oven and let it cool slightly. Garnish with fresh parsley or cilantro before serving.

Notes

Serve hot with crusty bread or warm pita on the side, perfect for dipping into the rich tomato sauce and eggs.
Keyword baked eggs, feta cheese, shakshuka, tomato sauce