This Mediterranean-style Shakshuka was actually thought out by my husband! He is not often found cooking, but he hit on a real win with this simple Shakshuka recipe when I was too tired and busy to cook one day, back in Rhodes. We call it Greek Shakshuka; I don’t think that’s a real thing, but he took the shakshuka ingredients and added Greek staples so that’s what it became!
What is Shakshuka? Shakshuka is a popular dish originating from North Africa, which has been popular with the Israeli community and Jewish diaspora, bringing it to brunch menus across the globe over the past decade or so. Broadly, Shakshuka consists of eggs poached in a tomato sauce, with vegetables, herbs and spices. We love our roster of Mediterranean egg recipes, so we had to somehow work this popular North African dish into the Mediterranean canon! To do this we keep it simple - tomatoes, feta and egg are the primary tastes here. This is perfect for a light lunch or supper with a side salad, this is, however, a go-to brunch dish, served with a side of toast. It’s a flexible recipe, too, so if you want to add a few herbs and spices, and even extra veg, be my guest. This is our recipe - feel free to tweak it until you have your own!
We usually have Shakshuka at least once a month for brunch because it’s filling, nutrient-rich and tasty. If we’re in a time crunch, though, we always go back to our good old standby dish Strapatsada. It’s not as involved as Shakshuka so it can be made more quickly.
- If you don’t like the chunks of onions and peppers and prefer a smoother texture, blend everything in a mixer before adding the feta cheese in step 3.
You will need about 25 minutes to make 4 servings of this recipe, which has approximately 227 calories each. Make sure you have all the ingredients and follow these 6 simple steps. If you have any questions, send me an email and I’d be more than happy to help!
Add the salt, garlic, tomato paste, paprika, chilli powder and the chopped tomatoes, and simmer in medium heat for 10 minutes.
Cover the pan with a lid to cook for 8-10 minutes (depending on how firm you like the yolks to be).