Hello everyone! Liraz here, and today I want to talk about the amazing Greek-Inspired Shakshuka with Feta and Kalamata Olives recipe. Trust me when I say that you’re going to love this dish. It’s packed with flavor, hearty and healthy – what’s not to love?
Liraz Aharon is a nature lover and adventurer from a small village in Israel. She enjoys hiking, camping, and cooking, and is always seeking out new and exciting recipes to try in her kitchen. When she’s not in nature, she can be found curled up with her cat reading a good book.
Liraz Aharon currently resides in Canada and grew up in Israel.
I was born and raised in a small village in Israel, where food and cooking were always a big part of my family’s life. My mom and grandmother always taught me that the best food comes from fresh, simple, and wholesome ingredients. That’s why I love this recipe, not only because it’s delicious but also because it reminds me of home.
Shakshuka is a Mediterranean dish that originated in North Africa, and it’s a staple in Israeli cuisine. The dish is made up of eggs cooked in a spicy tomato sauce with peppers, onions, and garlic. However, the version we are making today has a Greek twist to it, with the addition of feta cheese and kalamata olives, making it even more flavorful and satisfying. Fun fact – Shakshuka has become so popular globally that it has its own holiday, National Shakshuka Day, celebrated on April 9th! Now that you know a bit more about the history and cultural significance of Shakshuka, let’s get cooking!
What you need
Looking for a flavorful, healthy, and satisfying dish? Look no further than this Greek-Inspired Shakshuka with Feta and Kalamata Olives! This dish is loaded with fresh and vibrant flavors, thanks to ingredients like onion, red pepper, garlic, and canned tomatoes. However, what really elevates this dish is the feta cheese and kalamata olives, which add a tangy and salty kick to every bite. The dish is easy to make and involves sautéing the veggies, creating a flavorful tomato-based sauce, and then cracking fresh eggs into the mixture and baking until the whites are set and the yolks are still runny. Then, to add an extra punch of deliciousness, crumble feta cheese, kalamata olives, and fresh parsley over the top and serve with crusty bread. This dish is perfect for breakfast, brunch, dinner, or any time of day when you’re in the mood for something hearty and Mediterranean-inspired.
Ingredients:
- Olive Oil – Used for cooking the onions and red pepper, olive oil also adds a delicious and healthy touch to the dish. Can be replaced with vegetable oil.
- Onion – Onions are the perfect base for a shakshuka recipe. They add flavor and texture, and help to build the foundation for this delicious dish.
- Red Pepper – Red pepper gives a nice pop of color and flavor to the shakshuka. Can be replaced with yellow or green pepper.
- Garlic – Garlic adds an intense and aromatic flavor to the dish. Can be replaced with garlic powder.
- Canned Tomatoes – Canned tomatoes provide the perfect base for the shakshuka sauce. You can use fresh tomatoes, just make sure you remove the skins and seeds before cooking.
- Paprika – Paprika adds a nice smoky flavor to the dish. Can be replaced with smoked paprika.
- Cumin – Cumin adds a warm and earthy flavor to the dish, and is a key ingredient in many Mediterranean dishes. Can be replaced with chili powder.
- Salt – Salt enhances the flavors of the dish and helps to balance the sweetness of the tomatoes.
- Black Pepper – Black pepper adds a subtle spice to the dish. Can be replaced with cayenne pepper.
- Eggs – The eggs are the star of the dish, adding a delicious and creamy texture. Make sure to crack them carefully and evenly over the sauce to ensure an even cook.
- Feta Cheese – Feta cheese adds a tangy and salty flavor to the dish. Can be replaced with goat cheese or blue cheese.
- Kalamata Olives – Kalamata olives add a briny and salty flavor to the dish. Can be replaced with green olives.
- Fresh Parsley – A sprinkle of fresh parsley adds a bright and fresh flavor to the dish. Can be replaced with dried parsley.
- Crusty Bread – Crusty bread is perfect for dipping into the shakshuka sauce and soaking up all the delicious flavors. Can be replaced with pita bread.
Utensils:
- Large Skillet
- Cutting Board
- Knife
- Can Opener
- Spatula
- Spoon
- Measuring Spoons
- Measuring Cup
Kalamata Olives
Kalamata olives are one of my favorite ingredients to add to Greek dishes like this Shakshuka. They have a unique, briny flavor that perfectly complements the other ingredients in this recipe. I love the way they burst in my mouth and add a salty kick to the dish. Olives are also known for their heart-healthy monounsaturated fats, making them a delicious and nutritious addition to any meal. But be careful not to add too many, as they can quickly overpower the other flavors in the recipe. If you tend to shy away from olives, I encourage you to give Kalamata olives a try in this recipe and see how they can elevate tastes you already know and love.
Feta Cheese
As a self-proclaimed cheese lover, I love adding feta to anything I can. It’s crumbly texture and tangy flavor add the perfect accompaniment to this Shakshuka. Feta is a soft, white cheese that is traditionally made from sheep’s or goat’s milk, and its salty flavor provides a perfect contrast to the sweetness of the tomatoes in this recipe. While some may consider cheese to be a less-healthy addition, feta is actually lower in calories and fat than many other cheeses. In fact, its unique combination of proteins and fats make it easier for the body to digest and utilized than other types of cheese. Plus, a little goes a long way in terms of flavor, so you don’t have to feel guilty about indulging in this cheesy goodness!
What to serve it with?
I love serving my Greek-Inspired Shakshuka with Feta and Kalamata Olives with a side of crusty bread. The bread is perfect for soaking up the delicious tomato and egg mixture. I like to use a rustic sourdough bread, but any crusty bread will do. In fact, a good friend of mine in Israel uses pita bread instead of crusty bread, and it’s just as tasty. Plus, bread is such a staple in Mediterranean cuisine, and I enjoy bringing a bit of that tradition wherever I go. So, next time you cook up this recipe, don’t forget to serve it with a side of warm and toasty bread.
Summary
And there you have it, folks! My Greek-Inspired Shakshuka with Feta and Kalamata Olives recipe is the perfect meal for any time of day. I hope you enjoy it as much as I do! If you have any additional toppings, variations or tweaks to this recipe, I’d love to hear about them in the comments below and if you have any other Israeli or Greek-inspired dishes that are your favorite I’d love to know as well. Also make sure to share this recipe with your friends and family and don’t forget to subscribe to my blog for more delicious and healthy recipes. Happy cooking!
Here’s the recipe:
Greek-Inspired Shakshuka with Feta and Kalamata Olives
Equipment
- Large Skillet
- cutting board
- Knife
- Can opener
- spatula
- Spoon
- Measuring spoons
- Measuring cup
Ingredients
- 2 tbsp Olive Oil
- 1, chopped Onion
- 1, chopped Red Pepper
- 4 cloves, minced Garlic
- 1 can (28 ounces), crushed Canned Tomatoes
- 1 tsp Paprika
- 1 tsp Cumin
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 4 Eggs
- 1/2 cup, crumbled Feta Cheese
- 1/4 cup, pitted and chopped Kalamata Olives
- 2 tbsp, chopped Fresh Parsley
- 4 slices Crusty Bread
Instructions
- Prepare the ingredients - Preheat oven to 375°F. Chop the onion and red pepper, mince the garlic and chop the kalamata olives. Crumble the feta cheese and chop the fresh parsley. Open the canned tomatoes and set aside. - Make sure all ingredients are prepped before you start cooking. This will ensure a smooth process and avoid overcooking the dish.
- Saute the vegetables - Heat the olive oil in a large skillet over medium heat. Add the onion and red pepper and cook until they are soft and translucent, for about 5 minutes. Add the garlic, and cook for another 1-2 minutes, or until fragrant. - Don't overcook the vegetables, they should be soft but not mushy.
- Make the sauce - Add the canned tomatoes, paprika, cumin, salt and black pepper to the skillet. Stir everything together and let the sauce simmer for 5-7 minutes. - Adjust the seasoning to taste. If you want a spicier shakshuka, add additional chili powder or cayenne pepper.
- Add the eggs - Using a spoon, create 4 wells in the tomato mixture. Crack an egg into each well, being careful not to break the yolks. Season the eggs with salt and pepper. - Make sure the sauce is not too runny before adding the eggs. If it is, let it simmer for a few more minutes until the sauce thickens.
- Finish cooking - Place the skillet in the preheated oven and bake for 8-12 minutes, or until the egg whites are set and the yolks are still runny. Remove the skillet from the oven. - Keep an eye on the shakshuka to make sure it doesn’t overcook and become dry.
- Garnish and serve - Sprinkle the crumbled feta cheese, chopped kalamata olives and fresh parsley over the shakshuka. Serve hot, with crusty bread on the side. - Make sure to have bread on hand to soak up all the delicious sauce!
