Saudi ArabianMain course
Shakshuka Feta Cheese
Eggs poached in a savory tomato sauce, brightened with fresh vegetables and finished with crumbled feta. This version starts with a base of shallots, celery, garlic, and red pepper, sautéed until tender before cumin and tomato sauce join the party. The eggs cook directly in the sauce, covered, until the whites are set and the yolks are still runny, then finished with a handful of spinach and salty feta. It's a quick, single-pan meal that comes together in under an hour.
52 minServes 4
Method
5 steps · 52 min total
- 01
Heat the Oil
In a pan, heat 1 tablespoon of olive oil over medium-high heat until it shimmers. - 02
Sauté Vegetables
Add the chopped shallots, garlic, celery, and red pepper to the hot oil. Stir everything together and cook for about 5 minutes, until the vegetables soften and the shallots turn translucent.
