Name: Rustic Veggie Shakshuka with Feta & Sourdough
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 tbsp olive oil; 1 onion, chopped; 1 garlic clove, minced; 1 red bell pepper, diced; 1 cup mushrooms, sliced; 1 cup diced tomatoes (canned or fresh); 1 tsp smoked paprika; 1 tsp cumin; Salt & pepper to taste; 2 eggs; 2 tbsp feta cheese, crumbled; Fresh cilantro or parsley, chopped; 1 thick slice sourdough bread, toasted

Why Make This Recipe

Rustic Veggie Shakshuka with Feta & Sourdough is a delightful and wholesome dish that is perfect for breakfast, brunch, or even a light dinner. It brings together a mix of colorful vegetables, flavorful spices, and protein-rich eggs. The addition of feta cheese adds creaminess and a tangy kick, making each bite satisfying. Plus, serving it with toasted sourdough bread turns this dish into a comforting meal that you will want to enjoy again and again.

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How to Make Rustic Veggie Shakshuka with Feta

Ingredients:

1 tbsp olive oil
1 onion, chopped
1 garlic clove, minced
1 red bell pepper, diced
1 cup mushrooms, sliced
1 cup diced tomatoes (canned or fresh)
1 tsp smoked paprika
1 tsp cumin
Salt & pepper to taste
2 eggs
2 tbsp feta cheese, crumbled
Fresh cilantro or parsley, chopped
1 thick slice sourdough bread, toasted

Directions:

Sauté the Veggies: Heat the olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, cooking for 2-3 minutes until softened. Then, add the diced bell peppers and sliced mushrooms. Sauté for about 5-6 minutes until the veggies are tender.
Simmer the Sauce: Stir in the diced tomatoes, smoked paprika, cumin, salt, and pepper. Let the mixture simmer uncovered for 10 minutes until it thickens slightly.
Poach the Eggs: Make two small wells in the sauce using a spoon. Crack an egg into each well. Cover the skillet and cook for 5-7 minutes, or until the eggs are set to your liking.
Finish & Serve: Once the eggs are cooked, remove the skillet from heat. Top the dish with crumbled feta cheese and freshly chopped herbs. Serve hot with a slice of toasted sourdough for dipping.

How to Serve Rustic Veggie Shakshuka with Feta

Serve this charming dish straight from the skillet for a rustic feel. Place the sourdough on the side for dipping into the rich, flavorful sauce. You can also sprinkle extra herbs on top for a fresh garnish. Pair it with a simple green salad or some fresh fruit to round out the meal.

How to Store Rustic Veggie Shakshuka with Feta

If you have leftovers, let the shakshuka cool down before transferring it to an airtight container. You can store it in the fridge for up to 3 days. However, it’s best to keep the eggs separate if possible, as they can become overcooked when reheated. For optimal taste, enjoy the shakshuka fresh but refrigerate the components to save for later.

Tips to Make Rustic Veggie Shakshuka with Feta

Customize the Veggies: Feel free to add or substitute your favorite vegetables. Spinach, zucchini, or kale work great in this dish.
Control the Spice: Adjust the amount of smoked paprika and cumin based on your spice preference.
Fresh Herbs: Using fresh cilantro or parsley can elevate the dish’s flavor.

Variation

You can add cooked sausage or bacon for a heartier version. If you prefer a vegetarian twist, toss in some chickpeas for additional protein. For a spicier version, include some diced jalapeños or red pepper flakes.

FAQs

1. Can I make this dish in advance?
Yes, you can prepare the veggie sauce ahead of time and store it in the fridge. Just add the eggs and cook them just before serving.

2. What can I use instead of feta cheese?
If you don’t have feta cheese, you can use goat cheese or even omit it for a dairy-free version.

3. Can I freeze Rustic Veggie Shakshuka?
It’s not recommended to freeze shakshuka with eggs as the texture may change. However, you can freeze the vegetable sauce alone and then cook fresh eggs when ready.