Shakshuka with Feta and Olive Tapenade

Shakshuka is one of those dishes that I really enjoy having over and over again and never get tired of. The flavors are unique, bold and are always so delicious. It really is a personal favorite and I’m so excited to share it with you!

This breakfast/ brunch staple consist of poached eggs in a tomato sauce with a few variations of classic spices. This dish is believed to have originated in North Africa making its way to Israel and all across the Middle East. I wanted to use authentic ingredients and flavors so I created an olive and feta topping. If olives aren’t your thing feel free to change the toppings for pickled peppers or keep it simple with just plain feta. I can assure you this easy one dish classic is one you won’t be able to stop eating.

Prep Time: 20 min Cook Time:30 min

Yields 6-8 Servings

Ingredients:

• 1 whole green pepper (small diced)

• 1 whole red pepper (small diced)

• 1 onion (small diced)

• 3 garlic cloves (minced)

• 1 jalapeño seeded and diced

• 1 can 14oz fired roasted tomatoes

• 4 oz tomato sauce

• 1 bunch of cilantro

• 3-5 eggs

• 3 Tablespoons of olive oil

  Spices

• 1 Tablespoon of Paprika

• 1/2 Tablespoon of ground cumin

• 1 Tablespoon of kosher salt

• 1/4 teaspoon of chili flakes

• 1/2 Teaspoon of garlic powder

• 1/2 bullion cube

Olive Tapenade

• 1 cup of mixed pitted olives (chopped)

• 1/4 cup of EVOO

• 1/4 teaspoon of chili flakes

• 1 teaspoon of dry oregano

• 1/2 cup of crumbled Feta

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Method:

1. Preheat the oven to 375° F

2. In a large skillet or cast iron pan heat the olive oil to medium high heat.

3. Once the oil has come to temperature, add the peppers, jalapeño, onion and garlic. Sauté for about 8 min until the peppers being to get soft.

4. Now, add in the spices and cook for about 5 min. The smell of all the spices should start to develop as the spices cook.

5. Add in the roasted tomatoes and tomato sauce lowering the heat and stirring often to avoid burning.

6. Cook the sauce for 8-10 min allowing the flavors to combine and create a thick sauce.

7. Now that the sauce is thick and flavorful, with the back of a spoon create small pockets to fill with the eggs. Crack the eggs and quickly transfer the pan into the oven.

8. Place in the over for 6-9 min depending on how cooked you like the eggs.

9. In the mean time chop the olives, herbs and feta. Combine with the EVOO to create the tapenade topping.

10. Take the Shakshuka out of the oven, let rest for 5 min then top with the Olive Tapenade and eat with warm pita bread. Enjoy!