If I’m after a quick dinner option when I’m tired or in a hurry, I invariably reach for this roasted red pepper shakshuka with feta.
I almost always have all of the ingredients required either in my pantry or in my fridge and it can be made – from start to finish – in about 20 minutes. It’s also incredibly hearty and really complexly flavoured, spicing up any boring weeknight. Oh, and it’s made entirely in one pan!
So whether you’re hosting a brunch with friends or you, like me, simply want an easy and tasty dinner to whip up in a flash, you’re sure to love this recipe!
How to Make Roasted Red Pepper Shakshuka
As I’ve already mentioned, this is a one-pan meal, but you do need to ensure that your pan has a lid so you’re able to cook the eggs!
Other than that, it’s smooth sailing to delicious results.
So, in a large skillet (I like to use stainless steel as it’s nonreactive as compared to cast iron or carbon steel) add some sliced garlic, chili flakes, an anchovy fillet and some olive oil. Set it over medium heat and let it slowly come to a sizzle.
I like to add an anchovy as it adds a depth of flavour and certain savouriness – similarly to how I add anchovies to the dressing of my brussels sprout salad or Greek shrimp recipe. However, if you want to make this dish vegetarian, you can absolutely leave it out.
Allow the garlic to cook for a few minutes, just until it starts getting tender and the anchovy is dissolving. Once you get here, add some sliced shallots and a bit of salt.
Cook the shallots for a few more minutes, just until everything is softened and very fragrant.
To the shallots and garlic, add a bit of tomato paste. Stir it in to combine and cook for another minute or two. This step caramelises the tomato paste and deepens the flavour.
Now, add some cumin, smoked paprika and a bit of cinnamon. It’s always a good idea to add spices before adding any liquid as cooking them in oil, only for about 30 seconds like we’re doing here, really allows the the flavours of the spices to bloom.
Then, add in some crushed canned tomatoes, some roughly chopped fire-roasted red peppers and a bit of chipotle chile in adobo (this adds a nice smokey heat to the shakshuka).
Stir this to combine and bring everything up to a gentle simmer. This is also a great time to taste to adjust for seasoning.
Now, reduce the heat to medium-low and, using the back of a spoon, make a divet in the sauce and add in an egg.
Spoon the sauce back over the egg white and then repeat with all of your remaining eggs.
Cover the pan and cook the shakshuka until the egg whites are set and firm but the yolks still feel soft when prodded – this will take around five to eight minutes.
Cook the eggs for a little bit longer if you prefer your yolks more set rather than runny.
Finally, take the pan off the heat and top the shakshuka with a bit of crumbled feta and a good amount of chopped, fresh cilantro.
Then, serve your shakshuka immediately! Make sure to have plenty of crusty bread (or pitas!) to soak up the sauce and maybe even a side of hummus!
Roasted Red Pepper Shakshuka with Feta
Ingredients
- 4 cloves garlic thinly sliced
- ½ tsp chili flakes
- 1 anchovy fillet (optional)
- 1-2 shallots thinly sliced
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp (1 tsp) smoked paprika
- ¼ tsp cinnamon
- 1 (400g/14oz) can (1 can) whole, peeled tomatoes crushed with your hands
- 75 g (½ cup) fire-roasted red peppers roughly chopped
- 1 tbsp chipotle chiles in adobo roughly chopped
- 8 eggs
- 30 g (¼ cup) feta crumbled
- 20 g (2 tbsp) cilantro/coriander roughly chopped
Instructions
- Add the garlic, chili flakes and anchovy fillet (if using) to a large skillet for which you have a lid. Drizzle over 2 tablespoons of olive oil and set over medium heat. Cook the garlic, stirring occasionally, until the oil is sizzling, the anchovy is beginning to dissolve and the garlic is getting tender, about 3-5 minutes.
- Add the shallot and a generous pinch of salt. Stirring occasionally, cook until the shallot is beginning to tenderise, about 3 minutes longer.
- Add the tomato paste and stir to combine. Cook for 1 to 2 minutes longer, just until the tomato paste begins to darken. Add the cumin, smoked paprika, cinnamon and a generous grind of black pepper and stir to combine, cooking for about 30 seconds longer.
- Pour the tomatoes over the shallot and garlic mixture, along with the red peppers and chipotle. Stir to combine and bring to a gentle simmer. Taste to adjust for seasoning, adding more salt and pepper if necessary.
- Reduce the heat to medium-low. Using the back of the spoon, make a divet in the sauce and pour in one of the eggs. Spoon a bit more sauce over the egg. Repeat this with the remaining eggs.
- Cover the pan and allow the eggs to cook in the sauce until the egg whites are firm but the yolks still feel soft when lightly prodded, about 5-8 minutes.
- Remove the pan from the heat and top the shakshuka with the feta and cilantro. Serve immediately, ideally with some pitas or crusty bread and a side of hummus.
Nutrition
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
This shakshuka with roasted red peppers and feta is so incredibly quick and easy to make that it’s astounding how good it tastes!
Are wondering how to make shakshuka? Have any questions about this recipe? Let me know in the comments!
