Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 4
Spring Brunch: Shakshuka With Feta and Crusty Bread is a delightful dish that combines bright flavors, wholesome ingredients, and a charming presentation, making it perfect for lazy weekend mornings or special occasions. This recipe comes together in just 25 minutes, making it manageable for busy mornings or spontaneous brunch gatherings. By featuring delectable poached eggs nestled in a spiced tomato sauce, topped with creamy feta cheese, this shakshuka is a crowd-pleaser that will impress family and friends alike. Paired with crusty bread, it’s a comforting and satisfying meal that invites dipping and sharing, creating a fun and interactive dining experience.
What Is Spring Brunch: Shakshuka With Feta and Crusty Bread in 25 Minutes?
Shakshuka is a North African and Middle Eastern dish typically made by poaching eggs in a simmering sauce of tomatoes, chili peppers, and onions, often spiced with cumin and paprika. In this version, we enhance the traditional recipe by adding creamy feta cheese, which adds a rich and tangy flavor to the dish. Best served hot, this shakshuka is perfect for spring brunch, adding color and life to your table. It’s versatile, allowing for substitutions and adjustments based on your pantry’s contents or personal taste.
Why You’ll Love This
There are countless reasons to love this recipe! First, it brings together vibrant flavors and fresh ingredients that celebrate the season. Second, it takes only 25 minutes from start to finish, making it ideal for busy mornings or impromptu gatherings. Third, the combination of the rich sauce, perfectly poached eggs, and crumbly feta creates an irresistible flavor profile that can satisfy any palate. Finally, it’s a dish that encourages sharing and enjoying within a communal setting, offering a sense of togetherness.
Ingredients You’ll Need
- Olive Oil: 2 tablespoons – for sautéing and adding healthy fats.
- Onion: 1 medium, chopped – provides sweetness and depth.
- Garlic: 3 cloves, minced – enhances flavor with its aromatic qualities.
- Bell Pepper: 1, diced – adds crunch and sweetness.
- Chili Powder: 1 teaspoon – lends a warm, smoky heat.
- Ground Cumin: 1 teaspoon – offers an earthy flavor that complements the dish.
- Crushed Tomatoes: 1 can (14 ounces) – the base of our sauce, rich in flavor.
- Feta Cheese: 1 cup, crumbled – adds creaminess and tang.
- Eggs: 6 large – the star ingredient, poached to perfection.
- Fresh Parsley or Cilantro: for garnish – adds a fresh finish to the dish.
- Crusty Bread: for serving – essential for scooping up the delicious shakshuka.
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How to Make
- Begin by heating the olive oil in a large skillet over medium heat. Once hot, add the chopped onion and allow it to sauté for about 5 minutes, or until it becomes translucent. This process builds a flavorful base for the shakshuka.
- Next, stir in the minced garlic and diced bell pepper. Sauté for an additional 3-4 minutes until the bell pepper softens, releasing its sweetness and creating a lovely aroma. Be careful not to burn the garlic; if it browns too much, it can taste bitter.
- Once the vegetables are cooked, sprinkle in the chili powder and ground cumin. Stir and cook for 1 minute to activate their flavors. This step will infuse your dish with warmth and spice.
- Pour in the crushed tomatoes and stir everything together. Season with salt and pepper to taste. Bring the mixture to a gentle simmer, allowing the flavors to meld for about 5-7 minutes, stirring occasionally. The sauce should thicken slightly.
- Now it’s time to add the eggs! Create small wells in the sauce and crack an egg into each one. Cover the skillet and let the eggs poach for about 5-6 minutes, or until the whites are set but the yolks remain runny. Keep an eye on them to prevent overcooking—this is key to achieving the perfect shakshuka texture.
- Finally, sprinkle the crumbled feta over the top and cover again for 1-2 minutes until the cheese is warm. Garnish with fresh parsley or cilantro before serving, and bring the skillet directly to the table for a beautiful presentation.
Variations & Substitutions
Spinach and Feta Shakshuka: Incorporate two cups of fresh spinach during the last few minutes of the tomato sauce simmering. As it wilts, it adds a refreshing green element to the dish, boosting its nutritional value and offering a lovely contrast in color. Feta can remain a key ingredient, resulting in a delightful combination of flavors.
Chorizo Shakshuka: For a meatier option, sauté about 100 grams of chopped chorizo along with the onions at the beginning. This adds a flavorful depth and a kick of spice. Adjust the spices accordingly, as chorizo can be quite spicy on its own, creating a more robust dish that pairs pleasantly with crusty bread.
Mediterranean Veggie Shakshuka: Replace the bell pepper with zucchini and add some olives and artichoke hearts for an Italian twist. The mix of veggies enhances the flavor and appearance of the shakshuka, offering a delightful variety that can please even the pickiest eaters.
Common Mistakes to Avoid
One common mistake is overcooking the eggs. To achieve the perfect poach, be attentive while the eggs are simmering. If the whites are overcooked, the dish will lost its delightful creaminess. Additionally, make sure to use fresh ingredients where possible. Using canned tomatoes past their prime can result in a flat-tasting sauce. Always check the freshness of your spices too; stale spices can lead to disappointing flavors. Lastly, avoid crowding the skillet too much if making a larger batch; stick to what fits to ensure that each egg cooks evenly.
Storage, Freezing & Reheating Tips
Once cooked, shakshuka can be stored in an airtight container in the refrigerator for up to 3 days. When storing, consider separating the eggs from the sauce to prevent them from overcooking during reheating. To reheat, warm the sauce gently in a skillet over medium heat, then add the eggs back in to warm through, being careful not to overcook them. While freezing is possible, the texture may be affected. If you plan to freeze it, it’s best to freeze the sauce separately, and add freshly cooked eggs upon reheating. This ensures a fresher outcome upon serving. When reheating, use a low heat to gently warm, stirring occasionally.
Frequently Asked Questions
Can I make shakshuka ahead of time? Yes, you can prepare the sauce in advance and store it in the refrigerator for 2 to 3 days. However, for the best texture, it’s recommended to cook the eggs fresh just before serving. If you pre-cook the eggs, they may become rubbery when reheated.
Can I substitute the eggs? While eggs are a key ingredient in traditional shakshuka, you can experiment with alternatives like tofu or chickpeas for a vegan option. If using tofu, crumble it and cook it in the sauce until heated through. Crushed chickpeas can also add protein while maintaining a great flavor profile.
What do I serve with shakshuka? Shakshuka is typically served with crusty bread for dipping. You can also offer a side of a fresh salad, adding a light crunch to balance the richness of the dish. A drizzle of tahini or a dollop of yogurt can add even more layers of flavor.
How do I ensure my shakshuka has enough flavor? The key to a flavor-packed shakshuka lies in seasoning the sauce generously with salt and spices while it simmers. Taste as you go! Fresh herbs used for garnish also add brightness and flavor, enhancing the overall experience.
Is shakshuka gluten-free? The shakshuka itself is gluten-free as it primarily consists of vegetables and eggs. However, be sure to check the bread or accompaniments for gluten content, especially if you need strict gluten-free options. Use gluten-free bread varieties to enjoy this dish without concern.
Conclusion: Spring Brunch: Shakshuka With Feta and Crusty Bread is a vibrant and delicious way to celebrate the season. With its quick cooking time and versatile nature, you can easily enjoy this dish any day of the week. Whether you’re a busy parent, a kitchen beginner, or just looking to enjoy a satisfying meal, this shakshuka recipe ticks all the boxes. Take your time, have fun with the ingredients, and make it your own. Happy cooking!
