Middle Eastern Shakshuka with Burrata or Feta – A delicious rich Middle Eastern/African egg dish that is Vegetarian, Gluten Free, and Healthy. Serve with Burrata for extra creaminess or Feta for a salty tang. This is the recipe I shared on my stores after a lot of requests!
As regular readers know, I am OBSESSED with eggs. On that topic, myself and the kids ended up having a really in depth conversation about caged chickens and hens today. They couldn’t understand how people could be so cruel to animals. As I mentioned on Instagram, my son isn’t about the vegetarian life and this train of thought let him to start thinking about animal welfare and the meat industry in general… That made him feel kinda sad so I told him that before he considers giving up meat, he may want to erm..learn to love veg otherwise he will be starving pretty much all the time. He soon changed the topic.
Anyway, let’s talk about the food. Shakshuka is an insanely delicious North African dish that is also popular in the Middle East. It is super easy to make and incredibly versatile. I make it alot because it works for Breakfast, Lunch and Dinner. I have some other shakshuka recipes on the blog, like this one, Shakshuka and Green Shakshuka. I am sure I had another one but I can’t seem to find it!
This is my favourite way to make shashuka. You can mix it up in anyway you like. You can add jalapenos, spinach, vegetables, green chilies, parsley, red pepper flakes. Also its a one pot, fuss free meal, which is perfect for busy week days. Traditionally Shakshuka is made in a cast iron pan, but if you don’t have one you can make it in any regular pan.
Generally Shakshuka has twice the amount of tomatoes i used, but as I have mentioned before, I don’t like dishes that are too tomato-ey. Feel free to add extra tomato if you like.
Middle Eastern Shakshuka with Burrata or Feta
Middle Eastern Shakshuka with Burrata or Feta - A delicious rich Middle Eastern egg dish that is Vegetarian, Gluten Free, and Healthy. Serve with Burrata for extra creaminess or Feta for a salty tang.
- 3 tbsp Oil
- 1 Onion diced
- 4 cloves Garlic crushed
- 1/2 - 1 inch Ginger Crushed (optional)
- 1 Red Pepper deseeded and sliced finely
- ½ Green Pepper
- ½ tbsp Red Chilli Flakes
- 1 tsp Cumin Seeds
- 1 ½ tbsp Smoked Paprika
- 1 tsp Cayenne Pepper
- 1 tbsp Harissa or Rose Harissa Or Tomato Puree
- 50 ml Water
- 400 g Chopped Tomatoes Tinned, blended
- 1 tbsp Lemon Juice
- Pinch Sugar If tomatoes are sour
- 6 Eggs
- Burrata or Feta or Labneh
- Salt and Pepper
Heat oil and add the onion. Cook till golden brown but not too dark. (5-7 mins)
Add garlic and ginger if using. Cook a couple of minutes. Stir in pepper and when softened, add red chilli flakes, cumin seeds, paprika and cayenne pepper.
Stir in the harissa paste and fry for a minute before pouring in the water.
Add tomatoes, lemon juice and sugar. Season with salt and pepper. Turn down the heat and simmer covered for 10 minutes.
Make 6 indentations in the tomato base and crack in the eggs. Season each egg and cover the pan. Cook for 8 - 10 minutes.
Remove from the heat and add cheese of choice. Check seasoning and adjust if necessary.
Serve with a drizzle more of olive oil.
Taste as you go along and if your tomatoes are too sour, add a squeeze of honey or a pinch of brown sugar.