As I’m still having food withdrawals from my trip to Israel earlier this year, I have been trying to replicate some dishes in my kitchen. Shakshuka is perhaps the most popular breakfast dish in Israeli cuisine. It’s basically eggs poached in a rich tomato-based sauce, served with bread, optional toppings and a few sides. Shakshuka with feta is one of my favourite variations.
This dish is gluten-free if served with gluten-free bread. I used Nonie’s Food gluten-free pita, which like all their breads is outstanding. This is a vegetarian breakfast but you can omit the cheese for a dairy-free/vegan version.
Shakshuka with feta
- 3 tbsp extra virgin olive oil
- 1 red onion, finely chopped
- 1 red capsicum, finely chopped
- 2 cans peeled tomatoes
- 1 tsp sweet paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 6 eggs
- salt and pepper
- chilli powder or flakes (optional)
- 200g feta cheese
- 2 tbsp tahini
- 2 tbsp water
- 1 tbsp lemon juice
- salt, to taste
- parsley, chopped
- pita bread
- Heat olive oil at medium-low heat in a deep heavy-bottomed pan.
- Add onion and capsicum, cook until very soft (15-20 minutes).
- Add tomatoes and break down with a spoon. Add spices and mix well. Season with salt, pepper and chilli (if using). Simmer for another 10-15 minutes.
- Crack eggs in the sauce (you can dig holes in the sauce with the back of a spoon if you wish). Cover with a lid and let eggs cook in the sauce.
- While the eggs are cooking, make the tahini sauce by whisking the ingredients together. Add more water if needed (you are looking for a mayonnaise consistency).
- When eggs are ready, serve in bowls topped with crumbed feta and parsley, plus bread, tahini sauce and olives on the side.