The feta in this Shakshuka adds a little saltiness and tanginess to the richly spiced tomato sauce. You can easily omit it (and the yogurt garnish) for a pareve version. You’ll get better results using tomato purée over tomato sauce. It will make your Shakshuka thicker and give it a deeper flavor. Fried olives and fried garlic as garnish add a smoky flavor.
- Cook Time
- Prep Time
- 2 teaspoons extra virgin olive oil
- 2 red onions, sliced
- 1 small eggplant, diced
- 3 roasted red peppers, seeded and diced
- Pinch of crushed red pepper
- 2 garlic cloves, minced
- 3 tablespoons tomato paste
- 1 (15-ounce) can tomato purée, not sauce
- ½ cup chopped flat leaf parsley
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 6 eggs
- ½ cup feta cheese
- Garnish: Fried olives and garlic, chopped fresh herbs, and yogurt
1. Heat 2 teaspoons of extra virgin olive oil (evoo) in a large sauté pan over medium-high heat. Sauté onions for 5 to 7 minutes, or until they are medium brown. Add eggplant and continue cooking for 5 to 7 minutes more, or until eggplant is browned on all sides and onions are dark brown and quite soft.
2. Add roasted red peppers, crushed red pepper, garlic, and tomato paste. Stir to coat veggies with tomato paste. Add tomato puree, parsley, cumin, and coriander. Season with salt and pepper.
3. Gently crack eggs into pan on top of sauce and veggies. Season eggs with salt and pepper. Sprinkle cheese over the pan, cover, and reduce heat to medium. Cook for 20 minutes, or until the eggs are set.
4. Garnish with Fried Olives and Garlic and a dollop with yogurt. Serve with pita, laffa, or your favorite flatbread.