Toasted-Spice Shakshouka With Feta Recipe

Name: Toasted-Spice Shakshouka With Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the spice mixture (makes extra); 1 tablespoon whole cumin seeds; 1 teaspoon whole coriander seeds; For the eggs; 3 fat cloves garlic, smashed and minced; 1 pinch fine sea salt; 3-4 tablespoons olive oil plus extra as needed; 1 chile japones (small hot dried red chile); 1 fresh bay leaf, cracked; 2 cubanelle peppers; 2 red bell peppers, preferably the sweet, elongated variety; 1 28-oz can fire-roasted tomatoes; 1 14-oz. can-fire roasted tomatoes; 1 teaspoon Aleppo pepper or other mildly hot dried red pepper (if using red pepper flakes with seeds, use less according to taste); 8 eggs; rinsed mild feta, crumbled, as a garnish; minched parsley, as a garnish; flat bread, wrapped in foil and warmed in oven, as an accompaniment

Servings: persons

For the spice mixture (makes extra)
1 tablespoon whole cumin seeds
1 teaspoon whole coriander seeds
For the eggs
3 fat cloves garlic, smashed and minced
1 pinch fine sea salt
3-4 tablespoons olive oil plus extra as needed
1 chile japones (small hot dried red chile)
1 fresh bay leaf, cracked
2 cubanelle peppers
2 red bell peppers, preferably the sweet, elongated variety
1 28-oz can fire-roasted tomatoes
1 14-oz. can-fire roasted tomatoes
1 teaspoon Aleppo pepper or other mildly hot dried red pepper (if using red pepper flakes with seeds, use less according to taste)
8 eggs
rinsed mild feta, crumbled, as a garnish
minched parsley, as a garnish
flat bread, wrapped in foil and warmed in oven, as an accompaniment

1
["Toast the cumin and coriander seeds in a small heavy pan over a low flame (I use a long-handled 2-cup measure held a few inches above the grid of the stove). Empty into a mortar and pestle and pound to a coarse powder or grind in an electric spice grinder. Toast the chile japones in the same manner and set aside without pounding. (Can be made ahead).", "Empty the ground spices into a small dish. Place the minced garlic into the mortar or spice grinder, add 1-1/2 teaspoons of the spice blend and a pinch of sea salt and pound or whizz until a coarse paste is formed. Set aside.", "Drizzle the olive oil into a large saute pan set over a medium low flame. When oil is hot add the chile japones, stirring and tossing a few times, and then the sliced peppers and bay leaf. Toss and saute until peppers are softened and translucent. Turn up the flame and allow to brown in spots for a few minutes, being careful not to burn.", "Reduce flame, allow pan to cool for about a minute, then make a small opening in the peppers. Drizzle in a little more olive oil then scrape in the spice paste. Sizzle briefly until aromatic, then stir and fry into the pepper mixture to incorporate. Remove the chile japones.", "Add the tomatoes and their juices, squeezing each gently before adding to break up. Stir in the Aleppo pepper. Simmer sauce until thickened. Remove bay leaf. Taste and adjust seasoning.
2
The sauce may be prepared up to this point one day in advance and refrigerated. Before continuing, reheat to simmering.", "With the back of a spoon, make a depression in the sauce for each egg. Break eggs individually into a dish and slide into each depression. Cook until set, about 3-4 minutes. Ladle into individual bowls, crumble feta over, if desired, and sprinkle with parsley. Serve hot with flat bread as an accompaniment."]

1115

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: For the spice mixture (makes extra), 1 tablespoon whole cumin seeds, 1 teaspoon whole coriander seeds, For the eggs, and more.

Yes, Toasted-Spice Shakshouka With Feta falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Toasted-Spice Shakshouka With Feta

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