Usuba
Shakshuka with Tomatoes and Feta
A Middle Eastern dish of eggs baked in a spicy tomato sauce with vegetables and feta cheese. Served hot with pita bread.
- Total
- 30 min
- Standard serving
- 366.3 g
Ingredients
Total 16- Red onion
49.5 g≈ 1.5 slice - Red bell pepper
25.5 g - Garlic
2.01 g≈ 2/3 clove - Chopped tomatoesконсервированный
133.33 g≈ 4.5 slice - Tomato paste
6.67 g - Ground cumin (zira)
1.403 g≈ 1/3 tsp - Smoked Paprika
0.51 g - Oregano
0.128 g - Chicken egg
66.5 g≈ 1.5 pcs - Feta cheese
20 g≈ 1.5 tbsp - Cilantro
5 g≈ 1.5 sprig - Olive oil
10 ml≈ 2 tsp - Salt
to taste - Black peppercornsмолотый
to taste≈ 1.5 pcs - Chili flakes
to taste≈ 1.5 tsp - Pita
43.55 g≈ 2/3 pcs
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Preheat the oven to 180 °C. Cut the red onion and sweet pepper into medium cubes.
- 3
Step 3
Mince the garlic.
- 4
Step 4
Chop the cilantro.
- 5
Step 5
Crumble the feta cheese coarsely with your hands.
- 6
Step 6
Heat the olive oil. Fry the onion with oregano, paprika and cumin over medium heat until soft.
- 7
Step 7
When the onion becomes transparent, add garlic and red pepper.
- 8
Step 8
After 2 minutes, add canned tomatoes, tomato paste, salt and black pepper. Stir. Reduce the heat and cook the vegetables for about 5 minutes.
- 9
Step 9
Make indentations in the sauce and carefully crack eggs into them.
- 10
Step 10
Sprinkle feta cheese over the shakshuka. After a minute, place the pan in the oven for 7–10 minutes. The egg whites should set while the yolk remains runny. No need to cover.
- 11
Step 11
While the shakshuka is cooking, dry the pita bread in a pan.
- 12
Step 12
Serve the finished shakshuka immediately with flatbreads. Garnish with cilantro and chili flakes.
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