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Home Geroosterde groente-shakshuka met feta

Vegetarian Easy Weeknight dinner Eggs One-pan dish

Shakshuka is one of those dishes that looks impressive but actually requires very little work. You roast the vegetables, build a sauce and let the eggs gently cook in the warmth of the pan. The result is a deep, full flavor that tastes like you spent hours on it. And you didn’t.

Serve with some crisp bread to mop up the sauce and bring the pan straight to the table. Eating together from one pan — that’s exactly what this dish is made for.

x_ckl_recipe_markerRoasted vegetable shakshuka with feta Roasted peppers and tomatoes form the base, eggs poached in a rich sauce and feta crumbled on top. This is the kind of dish that makes you happy. How to make roasted vegetable shakshuka with feta? Main course Middle Eastern 2 to 3 people 10 min 25 min 55 min

Preheat the oven to 220°C. Roughly chop the peppers and tomatoes, place them on a baking sheet, drizzle with olive oil and season with salt and pepper. Roast for 20 to 25 minutes until the vegetables are soft and lightly browned in places.
Heat a splash of olive oil in a large skillet over medium heat. Sauté the finely chopped onion for 5 minutes. Add the garlic, cumin, paprika and chili flakes and cook for another minute until fragrant.
Add the roasted vegetables to the pan together with the passata. Stir well and let the sauce simmer on low heat for 10 minutes. Taste and season with salt, pepper and a pinch of sugar if the sauce is too acidic.
Use a spoon to make four wells in the sauce. Break each egg into a well and let the eggs cook over low heat for 8 to 10 minutes with the lid on. The whites should be set, the yolks can remain slightly runny.
Crumble the feta over the shakshuka and sprinkle with fresh parsley or coriander. Bring the pan straight to the table and serve with crusty bread.

Vegetarian Easy Weeknight dinner Eggs One-pan dish 3 red bell peppers 400 g ripe tomatoes 400 ml passata 1 large onion, finely chopped 3 garlic cloves, finely chopped 4 eggs 100 g feta 1 tsp cumin 1 tsp smoked paprika 1/2 tsp chili flakes Pinch of sugar Olive oil Salt and pepper Fresh parsley or coriander Crusty bread, to serve Large skillet with lid Baking sheet Oven Wooden spoon Knife and cutting board Knives knives Chopping Board chopping-board Frying Pan frying-pan Spatula sets spatula-sets Sola Cookware set Pearl 6-piece stainless steel – downdraft suitable – cooking pots Ø 16, 18, 20 cm & saucepan Ø 16 cm + BEKA frying pans Ø 24, 28 cm – suitable for all heat sources Sola Pannenset Namture Acacia Cutting Board M - 28 x 18 cm - Wooden Prep & Serving Board Namture Snijplank Kai Chef's knife Shun Classic - 32 tiers damask steel - 15 cm - DM-0723 Kai Group Koksmes Shakshuka met geitenkaas en verse kruiden foodies-shakshuka-met-geitenkaas-en-verse-kruiden Gevulde paprika's met quinoa, zwarte bonen en avocadocrème foodies-gevulde-paprika-s-met-quinoa-zwarte-bonen-en-avocadocreme Roasted vegetable couscous salad with pomegranate and feta foodies-geroosterde-groenten-couscous-salade-met-granaatappel-en-feta Gluten-free banana bread with walnuts and cinnamon foodies-glutenvrije-bananenbrood-met-walnoten-en-kaneel

Recipe

Roasted vegetable shakshuka with feta

Roasted peppers and tomatoes form the base, eggs poached in a rich sauce and feta crumbled on top. This is the kind of dish that makes you happy.

Course	Main course
Kitchen	Middle Eastern
Servings	2 to 3 people

Preparation time

Preparation time	10 min
Time in oven	25 min
Total	55 min

Equipment

Large skillet with lid
Baking sheet
Oven
Wooden spoon
Knife and cutting board

Ingredients

3 red bell peppers
400 g ripe tomatoes
400 ml passata
1 large onion, finely chopped
3 garlic cloves, finely chopped
4 eggs
100 g feta
1 tsp cumin
1 tsp smoked paprika
1/2 tsp chili flakes
Pinch of sugar
Olive oil
Salt and pepper
Fresh parsley or coriander
Crusty bread, to serve

How to make roasted vegetable shakshuka with feta?

Preheat the oven to 220°C. Roughly chop the peppers and tomatoes, place them on a baking sheet, drizzle with olive oil and season with salt and pepper. Roast for 20 to 25 minutes until the vegetables are soft and lightly browned in places.
Heat a splash of olive oil in a large skillet over medium heat. Sauté the finely chopped onion for 5 minutes. Add the garlic, cumin, paprika and chili flakes and cook for another minute until fragrant.
Add the roasted vegetables to the pan together with the passata. Stir well and let the sauce simmer on low heat for 10 minutes. Taste and season with salt, pepper and a pinch of sugar if the sauce is too acidic.
Use a spoon to make four wells in the sauce. Break each egg into a well and let the eggs cook over low heat for 8 to 10 minutes with the lid on. The whites should be set, the yolks can remain slightly runny.
Crumble the feta over the shakshuka and sprinkle with fresh parsley or coriander. Bring the pan straight to the table and serve with crusty bread.

Cooking mode Prevents your screen from going to sleep

A good skillet really makes a difference with this dish. You want a pan that distributes heat evenly so the eggs cook gently and evenly without the bottom of the sauce burning. A heavy pan with a snug-fitting lid is your best friend here.

Great for midweek, but also perfect as an indulgent weekend breakfast or an easy lunch. Swap the peppers for zucchini or eggplant if you want to vary things. As long as you season the sauce well, it will always turn out fine.

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