Delicious Moroccan Shakshuka with Feta – A Flavorful One-Skillet Meal

Are you looking for a tasty and healthy dish that’s both easy to prepare and packed with flavor? Look no further than Moroccan Shakshuka with Feta! This one-skillet meal combines the goodness of fresh vegetables with the rich flavors of spices and eggs poached right in a luscious tomato sauce. Originating from North Africa, Shakshuka has become a popular breakfast and brunch dish around the world.

The beauty of this recipe lies in its versatility; you can enjoy it any time of the day! It features a colorful mix of zucchini, bell peppers, and swiss chard, making it a fantastic way to get your daily dose of veggies. Plus, it’s gluten-free and keto-friendly, making it suitable for various dietary needs. As the eggs bake to perfection, the feta cheese melts into the sauce, adding a creamy, tangy finish that takes this dish to another level.

Ready to impress your family and friends with this flavorful Moroccan delight? Let’s dive into the recipe and create a dish that’s not only delicious but also visually stunning!

Vegan Hash

Recipe by Chef BellaCourse: BreakfastCuisine: MoroccanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

192

kcal

Ingredients

• Base Ingredients:

• 2 tbsp olive oil

• 1 yellow onion, sliced

• 1 red bell pepper, sliced

• 1 zucchini, cut into ½-inch diagonal slices

• Seasonings:

• 3 garlic cloves, minced

• 1 tsp cumin

• 1 tsp smoked paprika

• ¼ – ½ tsp red pepper flakes

• ¼ cup tomato paste

• ½ cup dry white wine

• Tomato Mixture:

• 28 oz crushed tomatoes

• 1 cup cherry tomatoes, halved

• 2 cups red swiss chard, chopped

• Eggs & Garnish:

• 6-8 large eggs

• ½ cup crumbled feta cheese

• Kosher salt and black pepper, to taste

• Fresh parsley and oregano for garnish

• For Serving:

• Naan or crusty bread

Directions

• Preparing the Vegetables:
• Preheat your oven to 375°F (190°C).
• In a 12-inch oven-safe skillet, heat olive oil over medium-high heat.
• Add the onion, bell pepper, and zucchini. Sauté for about 5 minutes until they soften.
• Building the Flavor:
• Stir in the garlic, cumin, smoked paprika, and red pepper flakes. Cook for 1-2 minutes until fragrant.
• Add the tomato paste and dry white wine, allowing it to cook for an additional 2 minutes.
• Making the Sauce:
• Pour in the crushed tomatoes and cherry tomatoes. Stir in the swiss chard and simmer for about 5 minutes.
• Season with salt and pepper to taste.
• Poaching the Eggs:
• Create indentations in the sauce with the back of a spoon.
• Crack the eggs into a small bowl and gently slide them into the sauce. Season with salt and pepper.
• Bake in the oven for 8-12 minutes, depending on your preferred egg doneness.
• Final Touches:
• Once baked, sprinkle crumbled feta on top along with fresh herbs.
• Serve hot with naan or crusty bread for dipping!

Notes or Tips:

• Egg Temperature: Ensure your eggs are at room temperature for even cooking.
• Creating Barriers: Make shallow indentations in the sauce to keep the egg whites from running together.
• Ingredient Prep: Use a ramekin to crack each egg before adding it to the skillet to avoid broken yolks.

Conclusion:

Moroccan Shakshuka with Feta is a vibrant dish that’s sure to please anyone at your table. Not only is it packed with nutritious ingredients like fresh vegetables and protein-rich eggs, but it’s also bursting with flavor thanks to a blend of aromatic spices. This one-skillet meal is easy to prepare, making it a perfect choice for busy mornings or cozy dinners. Serve it with warm naan or crusty bread to soak up the delicious sauce, and enjoy the delightful combination of textures and tastes. Whether you’re looking for a hearty breakfast or a satisfying dinner, this Moroccan Shakshuka is a fantastic choice that you’ll want to make again and again!