| Level: | Easy |
| Total: | 1 hr |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 3 tablespoons good olive oil
- 1 1/2 cups chopped yellow onion (1 large)
- 2 cups chopped fennel bulb, top and core removed (1 medium)
- 1 Holland orange bell pepper, seeded and 1/2-inch diced
- 1 poblano pepper, seeded and 1/2-inch diced (about 1/2 cup)
- 1 jalapeno pepper, seeded and minced (about 1/4 cup)
- 1 tablespoon minced garlic (3 cloves)
- 1 teaspoon smoked Spanish paprika
- 1 (28-ounce) can diced tomatoes and juices, such as San Marzano
- 1/2 cup strained or pureed tomatoes, such as Pomì
- Kosher salt and freshly ground black pepper
- 6 extra-large eggs
- 5 ounces feta, crumbled
- 2 tablespoons roughly chopped fresh parsley
- Whole-wheat pita bread, toasted, for serving
Instructions
- Preheat the oven to 375 degrees F.
- Heat the oil in a large (12-inch) ovenproof saute pan over medium heat. Add the onion, fennel, bell pepper, poblano pepper, and jalapeno pepper and cook over medium to medium-high heat for 10 to 12 minutes, stirring occasionally, until the vegetables are tender and starting to brown. Stir in the garlic and paprika and cook for one minute. Add the diced tomatoes, strained tomatoes, 2 teaspoons salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer for 15 minutes, until the sauce thickens, stirring occasionally.
- Off the heat, carefully break the eggs, one at a time, into a small bowl and slide them onto the vegetable mixture. Crumble the feta around the eggs, sprinkle with salt and pepper, and bake for 15 to 20 minutes, until the egg whites are firm but the yolks are still runny. Sprinkle with the parsley and serve from the pan with the pita bread.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 298 |
| Total Fat | 18 g |
| Saturated Fat | 6 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 14 g |
| Cholesterol | 229 mg |
| Sodium | 816 mg |
Reviews
Easy and tasty. I did reduce the fennel by half, just not a fan of fennel. I would add red pepper flakes next time. Ate it with naan instead of pita.
This is a great dish that i make at least once a month. It’s obviously meat free but with the eggs, you will not miss it at all! I agree with another reviewer~ this would make a great brunch dish, especially on a cool winters day. It is very warming! I add more jalapeño for extra heat!
The fennel is what sets this apart. This is a go to for brunch. Plus gluten free and vegetarian, which covers several friends.
Excellent recipe but can’t get the eggs to have the whites cooked but the yoke runny. I really don’t mind the yokes cooked and it still is delicious but it would be interesting to taste it with a runny yolk too.
OMG, Shakshuka, where have you been all my life?! This is just such a great brunch or breakfast alternative to heavier pastries. The direct heat from the peppers, the indirect heat from the other spices, the decadence of the running egg! It is just great! I have added potatoes (in the dish or on the side as hash browns), tomato paste/ketchup and mushrooms and its even greater! I love it with coffee and bread or a nice pastry still, lol.
My family and I loved this recipe. I didn’t have a poblano pepper so I substituted a bell pepper. I decreased the salt to 1 tsp and added 1/2 tsp cumin for extra smokiness. Another excellent recipe from Ina.
What a delicious recipe!!! Super filling and absolutely a make again meal!!!
I followed the recipe almost completely, except I could not find a poblano pepper at my grocery store I went to, so I just passed on that. Other then that though, I followed the recipe exactly.
Only thing that really added to the recipe, was adding a bit of cool uncooked fresh feta cheese at the end when you sprinkled the parsley on as well.
Highly recommend this recipe for anyone!!!!
We are not vegetarians but we love this Shakshuka recipe. I made it as written and it disappeared. My feta melted a lot more than Ina’s picture so I will add feta near the end of oven time. My dish was not as spicy as I expected so will definitely add the jalapeño seeds next time. This is a great keto dish, try it!
Made this for Christmas Morning and it was a huge hit! Everyone went back for seconds
Making it again for a weeknight dinner
Making it again for a weeknight dinner
Delicious and easy to prepare