Usuba
Shakshuka with Tomatoes and Feta
A dish of eggs stewed in a spicy tomato sauce with onions, garlic, and feta cheese. The spices are easy to adapt to your taste — oregano and cumin form the base, while the rest varies according to your preferences.
- Total
- 20 min
- Standard serving
- 302 g
Ingredients
Total 14- Onion
37.5 g≈ 1/4 pcs - Garlic
3 g≈ 1 clove - Chili pepper
2.5 g≈ 1/4 pcs - Olive oil
12.5 ml≈ 2.5 tsp - Oregano
to taste≈ 1.5 tsp - Ground cumin (zira)
to taste≈ 1/4 tsp - Tomatoes in their own juice
100 g≈ 1/3 cup - Tomato juice
25 ml≈ 1.5 tbsp - Chicken egg
100 g≈ 2 pcs - Cilantro
2.5 g≈ 2.5 tbsp - Parsley
2.5 g≈ 1.5 tsp - Feta cheese
12.5 g≈ 2.5 tsp - Salt
to taste - Black peppercornsмолотый
to taste≈ 1.5 pcs
Instructions
- 1
Step 1
Finely chop the onion, garlic, and chili pepper. Sauté the onion, garlic, and pepper in olive oil until soft. Add a pinch of oregano and cumin. Cook until the vegetables start to release moisture — they should become soft, but not brown.
- 2
Step 2
Add the chopped tomatoes in their own juice. Fry, stirring, for about a minute. Add tomato juice to make a thin sauce. Simmer for another 1–2 minutes.
- 3
Step 3
Salt and pepper to taste, then add parsley. Carefully break the eggs into the sauce so that each one sits in its own well. Add crumbled feta cheese. Reduce the heat to minimum, cover with a lid, and cook for 3 minutes. The yolks should remain runny.
- 4
Step 4
Sprinkle with chopped parsley and cilantro. Serve with pita or white bread.
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