Creamy Feta Shakshouka — can also be spelled Shakshuka. Shakshouka is a healthy and delicious saucy breakfast, lunch or dinner. Shakshouka is a phenomenal combination of eggs, tomatoes, and spices popular across the Middle East and North Africa. It has been said that this dish is likely of Tunisian or Yemini origin but I don’t think we will ever know the exact origin as it’s now a staple all over the world. It is also called “Eggs in Purgatory” in Italy so there are many versions of it. I am putting my own European spin on it and adding creamy feta and using our Italian tomato sauce but you can totally leave out the feta. For this recipe you will need:

Creamy Feta Shakshouka by The Modern Nonna

Creamy Feta Shakshouka

Creamy Feta Shakshouka — can also be spelled Shakshuka. Shakshouka is a healthy and delicious saucy breakfast, lunch or dinner. Shakshouka is a phenomenal combination of eggs, tomatoes, and spices popular across the Middle East and North Africa. It has been said that this dish is likely of Tunisian or Yemini origin but I don’t think we will ever know the exact origin as it’s now a staple all over the world. It is also called “Eggs in Purgatory” in Italy so there are many versions of it. I am putting my own European spin on it and adding creamy feta and using our Italian tomato sauce but you can totally leave out the feta. For this recipe you will need:

Ingredients
  

  • 1-2 tablespoons olive oil
  • 1 whole finely diced onion
  • garlic is optional — I didn’t add any this time but you can
  • 1 finely diced bell pepper
  • salt + pepper to taste
  • 750 ml of plain tomato sauce — 3 cups
  • 6 medium or large eggs
  • Macedonian-style feta or any
  • parsley for garnish

Instructions
 

  • In a skillet on medium-high heat sauté the onion and bell pepper first in some olive oil for 2 minutes. Sprinkle with salt and pepper.
  • Add the sauce in, stir and add another pinch of salt. Let it go for 5-10 minutes covered on medium-low heat.
  • Slowly add the eggs, you can crack your eggs one at a time in a bowl and add them in or crack them gently directly. Cover your pan and open it every 2 minutes to check on them.
  • Once cooked to your liking garnish with parsley, feta and enjoy.

Notes

I don’t have a recipe for our tomato sauce as we make hundreds of jars at a time but ours is only salt, basil, and tomatoes. Use any clean store-bought sauce that you like.

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