This super tasty baked minty shakshuka with feta, will make your weekend brunch totally awesome! It’s fragrant from the mix of spices, and the slight chilli flavours will even give you a kick and make sure you’re fully awake. Not quite the traditional shakshuka, but utterly delicious!
I ❤️ Arabic food!
If you ask me what my favourite cuisine is, my answer will always be a firm: ‘ARABIC!’. I brag about it quite often in my blog posts, and despite the fact that I have short term crushes on other cuisines, Arabic will always have my heart. Why do I love Arabic food so much? It’s oh so simple to answer this. It’s healthy, very fragrant – just think of the multitude of spices and flavours, it’s incredibly diverse – from lamb kofta to hummus, salads seasoned with sumac and pomegranate molasses, juicy tagines and very sweet desserts… Arabic food tastes incredibly delicious no matter the season!
I first started making shakshuka a couple of months ago. I used a traditional recipe, but found it perhaps just slightly too rich for my taste, as a breakfast option. Plus, my constant cheese related cravings and utter love for minty flavours had not been fully satisfied back then. But I didn’t give up on it! Duh, it’s Arabic food, and I’ve just expressed my eternal love for it.[twocol_one][/twocol_one] [twocol_one_last][/twocol_one_last]
A couple of weeks ago my boyfriend and I had a friend over, and thus I decided to make something more special as a large-ish and filling brunch. Not to add that I had all the ingredients at hand despite me not having planned to make this dish. But when I start cooking, I can rarely stop at a single dish. And that shakshuka was needing some bread to eat it with. So I ended up making mini cardamom pitas, thin, that turn into a bubble as they grow and bake.
Not quite sure what I did that day, but the dough turned out perfect – unfortunately I didn’t measure anything and definitely didn’t remember how much of everything I added. I’m pretty sure I was actually chatting with the guys as I was pouring flour into the bowl. But hey, maybe cooking with your senses rather than with your eyes works better sometimes…
As you can imagine, that brunch making process ended up taking forever because I didn’t want to make large pitas, but baby ones, so I had to cook each of them separately. I also decided to bake the shakshuka while I was making the pitas. To do this, I put the shakshuka on a lower rack in the oven, so it cooked a lot more slowly than it would normally. I bet that me opening the oven every three minutes to take the cooked pita out and add a new one also didn’t help. I was an utter disaster of efficiency…
Hopefully I’m not discouraging you with my story! Now when I made it again and documented it for this post it took a lot less and I didn’t have to see starvation pain in anyone’s eyes, at least not to the same extent as the previous time! Yet, starvation pain in the eyes or not, the shakshuka was devoured with the same level of enthusiasm. Both times. Lucky me, I saved some for tomorrow![twocol_one][/twocol_one] [twocol_one_last][/twocol_one_last]
- 2 tbsp of olive oil
- 4 cloves of garlic, pressed
- 1 yellow onion, julienned
- 3 cans of chopped tomatoes (900g)
- 1 tsp of cumin
- 2 tbsp of mint
- 1 heaped tbsp of baharat spice mix
- 1/2 tsp chilli powder
- 1 tbsp sumac
- 250g feta, cubed
- 4 eggs
- salt to taste
- 1 handful of fresh coriander to serve
- 4 Lebanese pitas
- Heat the olive oil in a large pan. Add the garlic and fry it for half a minute, stirring it constantly so that it doesn’t burn. Add the onion and sauté until soft.
- Add the chopped tomatoes together with the herbs, spices and feta. Stir well and simmer for 15 minutes.
- Preheat the oven at 180ºC.
- Transfer the shakshuka from the pot into an oven-proof dish (or into smaller oven proof dishes, like I did).
- Make small nests in the shakshuka using a spoon and add the eggs to them.
- Bake until the eggs are done (when the egg white will turn completely white). That’s about 13 minutes, depending on your oven.
- Serve with warm pita and fresh coriander.
- Instead of baking the shakshuka, you may just add the eggs while it's cooking in the pan - don't forget to make the little nests though, or else they will spread all over the pan.