Shakshuka with feta and Sumac Recipe. Baked eggs easy to prepare, flavorful poached in deliciously spiced tomato sauce cooked with onions, chilli peppers,garlic and garnished with Greek Feta cheese and Sumaq.

WHAT IS SHAKSHOUKA?

Shakshuka is very popular in the middle east, it is on top of the list and my favourite breakfast egg dishes. Traditionally cooked in a cast iron skillet, cooked in chilli rich vegetarian spiced tomato sauce and served while sizzling hot. This is my personal version of adding feta cheese coated with sumac which creates a tangy lemony flavour.

INGREDIENTS

2 tablespoons extra virgin olive oil
1 garlic cloves, peeled & roughly chopped
1 medium-size yellow onion, chopped
2 medium-size plum tomato
1 teaspoon ground coriander
1/2 teaspoon table Salt
1 teaspoon chilli flakes
1/2 teaspoon ground cumin
1 tablespoon tomato paste
3 large eggs

3 tablespoons diced greek feta cheese
2 tablespoons sumac
fresh cilantro leaves

EQUIPMENT

cast-iron skillet
measurement cups and spoons
medium food container
small Cooking pot

METHOD OF COOKING
Step 1

Heat the olive oil over medium heat in a cast iron skillet and add the chopped garlic, onions, bell pepper, blanched diced tomato or crushed tomato and tomato paste. Add the salt, ground Cumin, chilli flakes and simmer often over medium heat, until the vegetables have softened and the tomato mixture slightly thickened about 5 to 10 minutes. Taste the sauce and adjust the seasonings.

Step 2

With the wooden spoon, make 3 little wells in the tomato mixture sauce. Gently crack the eggs into each indention. Reduce the heat, cover the skillet, cook on low until the egg whites sets and the yolks are still runny about 7 minutes. Uncover and add the fresh Cilantro and diced feta cheese covered with Sumac overall. Lastly, sprinkle the eggs with a little salt and pepper.

Did you make the Shakshuka?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #marcabed

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