Moroccan Shakshuka with Feta

shakshuka in a brown pot garnished with feta and fresh herbs.

5 from 1 vote

This delicious Moroccan Shakshuka with Feta combines aromatic spices, tomatoes and eggs to make a tasty breakfast. Top with feta and serve with crusty bread.

Prep Time5

Cook Time25

Total Time30

Course: Breakfast, brunch

Cuisine: Moroccan

Servings: people

Calories: 283kcal

Author: Jen Sim

Equipment

Clay pot
chopping board
Chefs knife

Ingredients

1 tomato chopped
½ red bell pepper chopped
3-4 tablespoon of tomato purée
1-2 cups of water
½ onion chopped
1 garlic clove crushed
4 eggs
½ cup of spinach
¼-1/2 teaspoon of cumin
¼-1/2 tsp of paprika
¼ teaspoon of mixed herbs optional
A splash of vegetable oil
2 tablespoon Feta cheese
Parsley to garnish (roughly chopped)

Instructions

Heat oil in a clay pot (or cast iron pan) on a low/medium heat.
Add garlic and onions to the clay pot and cook for a few minutes.
Season garlic and onions with cumin, paprika, salt and pepper. Stir and cook for 1 minute.
Add tomato purée and stir for 1 minute. Then, add tomatoes and red bell peppers and stir.
Pour in the water. Bring to a boil and leave to simmer for 10 minutes (adjust the seasoning if necessary).
Add spinach and stir. Then create four wells and crack the eggs open into each well. Cover the shakshuka and leave to cook for 5-7 minutes.
Sprinkle feta and parsley on top and serve.

Notes

Alternative Cooking Method: If you prefer not to use a hob or stovetop, the Shakshuka can be conveniently prepared in the oven.
Personal Touch: Feel free to add your own twist to the dish. Consider incorporating extras like greens, for a unique flavor profile.
Serving Suggestions: Enhance your dining experience by serving the Shakshuka with pita bread, challah, or naan bread. Enjoy your meal!

Nutrition