Oh my goodness, let me tell you about this shakshuka with feta, olives, and peppers! It’s absolutely delicious and one of my favorite go-to dishes for breakfast or brunch. The moment you take a bite, you’ll be greeted by the warm, spiced tomato sauce, the creaminess of the feta, and the briny kick from the olives. It’s a flavor explosion! I remember the first time I made this for friends; the aroma filled my kitchen, and we couldn’t wait to dig in. Every spoonful is like a cozy hug, and trust me, it’s a dish that’s perfect for sharing—or keeping all to yourself! You’ll love how simple yet satisfying it is!

shakshuka with feta olives and peppers is delicious - detail 1

Ingredients List

2 tablespoons olive oil
1 onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 teaspoon paprika
1 teaspoon cumin
1 can (28 ounces) crushed tomatoes
4 large eggs
1/2 cup feta cheese, crumbled
1/4 cup olives, sliced
Fresh parsley for garnish

How to Prepare Shakshuka with Feta Olives and Peppers

Making shakshuka with feta, olives, and peppers is a delightful process that fills your kitchen with incredible smells! Let’s get started on this flavorful dish that’s perfect for any morning or brunch gathering.

Step-by-Step Instructions

First, grab a large skillet and heat up the olive oil over medium heat. You want it nice and hot before adding the veggies!
Next, toss in the diced onion and both bell peppers. Sauté them for about 5–7 minutes, or until they’re softened and the onion turns translucent. This is where the magic begins!
Now, stir in the minced garlic, paprika, and cumin. Cook for another minute, allowing those spices to bloom and fill your kitchen with their aroma. Wow, it smells amazing!
Pour in the crushed tomatoes and let everything simmer together for about 10 minutes. This simmering step is crucial for melding all those delicious flavors.
Once the sauce has thickened a bit, it’s time to make small wells in the sauce with the back of a spoon. Crack the eggs into each well, spacing them out evenly.
Cover the skillet and let the eggs cook for about 5–7 minutes, or until the whites are set but the yolks are still runny. Keep an eye on them—nobody likes overcooked eggs!
Finally, sprinkle the crumbled feta and sliced olives on top. Let it sit for just a minute to warm them up, then garnish with fresh parsley.

And there you have it! Serve it straight from the skillet with some crusty bread for dipping—trust me, you won’t want to miss a single bite of that delicious sauce!

Why You’ll Love This Recipe

Quick preparation—ready in just 30 minutes!
Flavor-packed with fresh veggies, spices, and creamy feta
Vegetarian-friendly, making it a great option for everyone
Perfect for breakfast, brunch, or even a light dinner
One-pan dish for easy cleanup and serving

Tips for Success

To ensure your shakshuka with feta, olives, and peppers turns out perfectly every time, here are a few pro tips! First, don’t rush the sautéing step—softening the onions and peppers is key to building flavor. If you like a bit of heat, consider adding a pinch of cayenne pepper or red pepper flakes when you add the spices. Also, be careful when cracking the eggs; make those wells deep enough to hold them without spilling! If you prefer firmer yolks, simply cook them a bit longer, but keep an eye on them to avoid overcooking. Finally, don’t skip the crusty bread—it’s essential for soaking up that delicious sauce! Enjoy your cooking adventure!

Variations

If you’re feeling adventurous, there are so many fun ways to customize your shakshuka with feta, olives, and peppers! You can swap out the bell peppers for zucchini or spinach for a different veggie twist. Love spice? Add some diced jalapeños or a sprinkle of chili powder for a kick! For a Mediterranean flair, toss in some sun-dried tomatoes or artichokes. You could even experiment with different cheeses like goat cheese or mozzarella if feta isn’t your thing. The possibilities are endless, so feel free to make it your own!

Nutritional Information Disclaimer

Please note that the nutritional information for shakshuka with feta, olives, and peppers is an estimate and can vary based on the specific ingredients and brands you use. Always check the labels for the most accurate details, as individual preferences and substitutions can affect the final counts.

FAQ Section

Can I make shakshuka with feta, olives, and peppers ahead of time?
Yes, you can prep the tomato sauce and veggies in advance, then just add the eggs when you’re ready to serve. It makes for a quick and easy meal!

What can I serve with shakshuka?
Shakshuka is fantastic with crusty bread for dipping! You could also pair it with a simple salad or some roasted potatoes for a heartier meal.

Can I use different vegetables?
Absolutely! Feel free to swap in any veggies you love, like spinach, kale, or even roasted eggplant. Just adjust the cooking time as needed.

Is shakshuka typically spicy?
It can be! The base recipe is not spicy, but you can add chili flakes or fresh jalapeños if you like a little heat. Adjust it to your taste!

How long will leftovers last?
Leftover shakshuka can be stored in the fridge for up to 3 days. Just reheat gently on the stove, and enjoy it again!

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