Sumptuous Israeli Shakshuka with Roasted Red Pepper and Feta
Dive into the mouthwatering blend of savory tomato sauce with bursts of roasted red pepper and creamy feta, perfect for breakfast or brunch.
Preparation
Get these tasks done before you start cooking.
Roasting the Red Pepper
- 1
Preheat oven
Preheat the oven to 450°F (230°C).
- 2
Roast pepper
Place the whole red pepper on a baking sheet and roast for 20 minutes, turning until all sides are charred.
- 3
Steam and peel
Remove from oven, place in a bowl, cover with plastic wrap, and let it steam. Peel and slice once cooled.
Preparing the Tomato Sauce
- 1
Sauté onion
Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until translucent.
- 2
Add garlic and spices
Stir in garlic, cumin, smoked paprika, and cayenne; cook until fragrant.
Tip: Do not burn the garlic as it can become bitter. Pro Tip: Char the red pepper directly over a gas flame for a smokier flavor.
How to Make Sumptuous Israeli Shakshuka with Roasted Red Pepper and Feta
Total time: 1 h · Yields 4 servings
- 1
Simmer sauce
Add crushed tomatoes to the skillet, season with salt and pepper, and let simmer for 10–15 minutes until slightly thickened.
- 2
Cook eggs
Make small wells in the sauce and crack eggs into them. Cover the skillet and cook until eggs are set to your liking.
- 3
Add feta and garnish
Sprinkle with feta cheese and chopped parsley before serving.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Leftovers can be stored in an airtight container for up to 3 days in the refrigerator.
Can I make this ahead?
Prepare the tomato sauce in advance, but cook the eggs just before serving.
What can replace feta for a different flavor?
Use goat cheese or ricotta for a creamier texture and milder taste.
Is it possible to make this vegan?
Yes, omit the eggs and feta, and add chickpeas or tofu for protein.
Can I use canned roasted red peppers?
Yes, ensure they are well-drained to avoid excess liquid in the sauce.
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