Shakshuka with Feta and Yogurt
This Middle Eastern dish is popular for breakfast in Israel, but it wins at dinner, too. When simmered together, peppers and tomatoes give the broth a savory-sweet flavor—all the better for bread dunking.
Ingredients
- 3 tablespoons olive oil
- 1 small yellow onion chopped
- 3 jalapeño peppers stemmed, seeded, and chopped
- 4 cloves garlic sliced
- 1 teaspoon ground cumin
- 2 teaspoons paprika
- 1 28- ounce can whole plum tomatoes tomatoes chopped and juices reserved
- ½ cup crumbled feta cheese
- Sea salt to taste
- 4 eggs
- Ground black pepper to taste
- ¼ cup Greek yogurt
- Chopped parsley or cilantro for garnish
- Crusty bread or warm pita for dipping
Instructions
- Heat olive oil in a large, wide saucepan over medium-low heat. Add onion and jalapeños and cook, stirring occasionally, until soft and slightly browned, about 10 minutes. Add garlic and spices and cook 2 minutes more.
- Add chopped tomatoes and juices to the pan and simmer until sauce thickens, 10 to 15 minutes. Stir in feta. Taste and season with salt if desired.
- Using the back of a wooden spoon, make 4 shallow divots in the sauce. Crack eggs into divots and season with salt and pepper. Cover skillet and cook until egg yolks are just set, about 5 minutes. Dollop Greek yogurt over the top of the dish, sprinkle with parsley or cilantro, and serve hot with warm bread.
Rebecca Haley-Park
Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.
Leigh Belanger
Leigh Belanger is culture's former food editor. She's been a food writer, editor, and project manager for over a decade— serving as program director for Chefs Collaborative and contributing to local newspapers and magazines. Her first book, The Boston Homegrown Cookbook, was published in 2012. She lives and cooks in Boston with her family.
