Shakshuka is a dish that I come back to over and over again. It is so flavorful, easy to put together and a true crowd-pleaser. Once you make it you realize how versatile the recipe is and you can truly play around with all of your favorite flavor combinations. Dill and feta is a match made in heaven and the perfect combo to bring together for a shakshuka recipe. Try it and I know this will be a recipe you come back to over and over again.
Watch the Top Chef Canada season premiere on Monday, October 14 at 10PM ET/PT. Stream with a STACKTV subscription. Try it free today!
ingredients
directions
Heat up a large pan with 3 tablespoons extra virgin olive oil. Add in the chopped bell pepper, red onion and season with kosher salt and cracked black pepper. Saute for 5 minutes on medium low.
Add in the garlic, paprika, smoked paprika and cayenne. Saute for another couple of minutes to really release all those flavors. Add in the tomatoes and season well with salt and cracked black pepper. Cover with a lid on medium low heat to let it cook down and turn into a sauce for around 15-20 minutes, stirring regularly so it doesn’t stick to the bottom.
Once it turns into a sauce, I like to uncover and turn up the heat to let it reduce and thicken a bit. I find it clings to the eggs better this way when they are poaching. Check for seasoning before adding in the eggs to make sure it is exactly where you want it to be. Make 6 wells in the sauce and add in your eggs. Season the eggs a bit with salt and pepper and then sprinkle the feta all over. Cover with a lid and turn the heat up to medium high. Cook covered for 3-5 minutes depending on how you like your eggs
Remove the lid and garnish with a lot of fresh dill and drizzle extra virgin olive oil. Serve directly from the pan with fresh bread and enjoy!