One of my go-to meatless recipes that is fast to whip up on a busy week night! This quick 10-minute one pan Mediterranean shakshuka with feta cheese is a combination of savory authentic Mediterranean spices with fresh parsley. An Earthy and semi-sweet finish from the juicy tomatoes and creamy cheese married with kalamata olives and velvety egg yolks. Let’s dig in!
A combination of savory and creamy all in one pan!
Ingredient List
There are tons of staple ingredients listed in this quick 10-minute one pan Mediterranean shakshuka with feta cheese. You will be surprised by how many ingredients you already have! What is most exciting about my recipe is really it is just a collection of ingredients as your base to offer multiple flavor combinations for a different version of Mediterranean shakshuka. The base is shallots/onion, garlic, diced or crushed tomatoes, tomato paste and spices. From there you can add corn, hominy and cilantro for a Mexican-inspired Tex-Mex shakshuka, or fennel seeds, Italian seasoning and oregano loaded with parmesan cheese. This would give you the option for an Italian-inspired shakshuka! There are many versions of shakshuka, play around with your ingredients and what you have on hand. Meat? Cook it with the shallots and follow remaining directions.
Cooking Your Eggs
The eggs are the star of the show. This dish offers so much flavor and texture between the chunk sauce, creamy feta cheese, and smooth egg yolks. Traditionally, you see EGG-tremely (I couldn’t resist!) running yolks, however, if you like your yolks more well done you can leave the lid on to cook the eggs longer. You only need a quick 4-7 minutes for your eggs to cook. After that, sprinkle on your goodies and dive in! For after dinner, may I suggest my fool-proof chocolate molten lava cake!
How To Make Shakshuka
The easiest home cooked meal for beginners and experienced homecooks. First we will add olive oil to a pan. Allow that to heat for about 1 minute over medium heat to saute your shallots. I like to saute them for about 1 minutes so they are tender but not raw or caramelized. Next I add in my garlic for 30 seconds, they become fragrant and start to release their taste. Next add in the tomatoes, paste, and canned goods. I use chickpeas from a can and not ashamed! It is convenient and simple. At this point I leave turn the heat down to medium-low so the sauce can thicken, about 5 minutes. The chickpeas, olives, etc., will soften as they cook with the rest of the ingredients. Lastly is the eggs. Carefully crack each egg in a separate section and cover with a lid for about 3-4 minutes or until desired “runniness” of your yolks. Enjoy with rice, pasta, bread, or anything else! Enjoy!
Quick 10-Minute One Pan Mediterranean Shakshuka With Feta Cheese
Equipment
- 1 large skillet with lid
Ingredients
- 2 tbsp olive oil
- 1 small shallot diced
- 2 garlic cloves minced
- 2 15-ounce can crushed or diced tomatoes
- 1 15-ounce can tomato halves
- 2 tbsp tomato paste
- 1 tbsp dried oregano
- ½ tsp dried Italian seasoning
- ¼ cup sun dried tomatoes
- 1 15-ounce can chickpeas
- 1 cup kalamata olives
- 4 large or extra large eggs
- fresh parsley chopped
- feta cheese for sprinkling
Instructions
- In a large skillet over medium high heat, heat olive oil. Add shallots, and saute until translucent.
- Add garlic, saute another 30-45 seconds.
- Add crushed tomatoes, halved tomatoes, paste, oregano, Italian seasoning, sun dried tomatoes, chickpeas, and olives. Allow to come to a simmer then turn heat to medium-low.
- Break eggs one at a time, cook covered 5-7 minutes.
- Sprinkle feta and chopped parsley. Enjoy over rice, with bread, pasta, and maybe add your favorite protein!
- Store leftovers in an airtight container for up to 5 days in the refridgerator.