Can I prepare the sauce ahead of time?
Yes, you can prepare the tomato sauce up to 2 days in advance and store it in the refrigerator. When ready to serve, reheat the sauce and then add the eggs.
BREAKFAST
Jordanian Shakshuka with Feta and Za'atar
This Jordanian Shakshuka offers a vibrant and flavorful breakfast, combining a rich tomato and pepper sauce with perfectly poached eggs, crumbled feta, and aromatic za'atar. It's a hearty and satisfying dish that brings the authentic tastes of the Middle East to your table.
HOW TO MAKE IT
Let's cook.
01
Heat olive oil in a large oven-safe skillet over medium heat. Add chopped onion and red bell pepper, cooking for 5-7 minutes until softened.
02
Stir in minced garlic, ground cumin, and smoked paprika. Cook for 1 minute more until fragrant.
03
Pour in the crushed tomatoes, salt, and black pepper. Bring the mixture to a simmer, then reduce heat to low and cook for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
04
Create four small wells in the tomato sauce using the back of a spoon. Carefully crack one egg into each well.
05
Cover the skillet and cook on low heat for 5-8 minutes, or until the egg whites are set and the yolks are still runny (or cooked to your preference). Alternatively, transfer the skillet to a preheated oven at 375°F/190°C for 8-12 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency.
06
Remove the skillet from heat. Sprinkle the crumbled feta cheese and za'atar evenly over the shakshuka.
07
Garnish with fresh chopped parsley and serve immediately.
About This Recipe
This Jordanian Shakshuka offers a vibrant and flavorful breakfast, combining a rich tomato and pepper sauce with perfectly poached eggs, crumbled feta, and aromatic za'atar. It's a hearty and satisfying dish that brings the authentic tastes of the Middle East to your table.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra kick, add a pinch of red pepper flakes with the spices. You can also add a splash of water or vegetable broth if the sauce becomes too thick during simmering.
Easy Substitutions
Spinach or kale can be added with the bell peppers for extra greens. Goat cheese or ricotta can be used instead of feta for a creamier texture. If you don't have za'atar, a mix of dried oregano, thyme, and sesame seeds can be a substitute.
Storage & Reheating
Leftover shakshuka can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of water if needed. Note that reheated eggs may have a firmer yolk.
Serving Suggestions
Serve this Jordanian Shakshuka with warm pita bread or crusty sourdough for dipping. A side of fresh cucumber and tomato salad would complement the rich flavors. For a heartier meal, serve with a dollop of plain yogurt or labneh.
Common Mistakes
Overcooking the eggs is a common mistake; keep an eye on them to ensure the yolks remain runny if desired. Not simmering the sauce long enough can result in a less flavorful dish; allow adequate time for the flavors to deepen. Using a skillet that isn't oven-safe if you plan to finish the eggs in the oven can cause issues. Forgetting to create wells for the eggs can lead to them spreading too thin.
Frequently Asked Questions
What kind of skillet is best for shakshuka?
A cast-iron skillet or any other oven-safe skillet is ideal, as it allows you to cook the sauce on the stovetop and then finish the eggs in the oven if preferred.
Is this dish spicy?
This recipe is mildly spiced. If you prefer more heat, you can add a pinch of red pepper flakes with the other spices.
MORE TO KNOW
Za'atar is a traditional Middle Eastern spice blend, typically containing dried thyme, oregano, marjoram, toasted sesame seeds, and sumac. Its earthy, tangy, and nutty flavor is crucial to the authentic taste of this Jordanian shakshuka. When purchasing, look for a high-quality blend for the best results. If you're making your own, ensure the sumac is fresh for that characteristic bright, lemony note.
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