The New York Times has published almost 25,000 recipes, and I’m trying the 50 best to tell you what’s worth making. Today’s one pan recipe has over 20,000 five-star reviews and comes from two times James Beard award-winning cookbook author Melissa Clark. It looks like my kind of recipe because prep’s done in just 5 minutes after thinly slicing her red bell pepper, onion, and a few cloves of garlic. At which point, we can move over to the stove and add a healthy drizzle of olive oil to a nice and wide pan with tall sides, which will come in handy later. But first, let’s cook those bell peppers and onions till they’re nice and soft before adding in our garlic and spice trio of paprika, cumin, and cayenne or chili flakes to taste. Next, just toss in a can of whole peeled tomato chopped up or the pre-diced ones are just as good. And season those up well. No one likes a bland tomato. We’ll cook off a lot of the liquid, letting the flavors mingle for about 10 minutes or so. And then add in the secret ingredient, a bit of feta for saltiness and creaminess. But make sure it’s actually cheap or goats milk feta because my grocery store, which will remain unnamed, was trying to sell cow’s milk feta, which is like cinnamon rolls without cinnamon, just wrong. That’s not a thing. And going into the colder months, this super easy shakshuku with feta seems like the perfect thing to warm you up for breakfast, lunch, or even dinner. Highly recommend.
32 Comments
I appreciate all the support recently you guys, thank you. Here's a simple base recipe you can go off of, adding more or less spices and extras like feta to suite your taste!
Shakshuka (Serves 2–3)
Ingredients
• 2 tbsp extra virgin olive oil, plus more if needed @terradelyssa
• 1 yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 2–4 garlic cloves, thinly sliced
• 1–2 tsp paprika
• 1–2 tsp ground cumin
• ¼ tsp chili flakes, or to taste
• 1 (28 oz / 800 g) can diced tomatoes
• 6 eggs
• Salt & pepper
• Crumbled feta @greco
• Fresh cilantro (optional)
• Bread, for serving
Method
1. Heat a large pan over medium heat. Add oil, onion, and bell pepper, and cook until softened, 5–10 minutes.
2. Stir in garlic and spices, adding a touch more oil if needed. Cook 30 seconds until fragrant.
3. Pour in the tomatoes, season well with salt and pepper, and simmer about 10 minutes until slightly thickened. Taste the sauce and adjust seasoning as needed.
4. Stir in the crumbled feta, if using, then crack the eggs directly on top of the sauce. Cover and cook until the eggs reach your desired doneness, about 6–8 minutes.
5. Garnish with cilantro if you like, and serve warm with bread for dipping.
So why does this chef get to 'own' this recipe which most certainly has existed before her?
bell-o-lantern made me 🙂
What's he pulling out of the bell pepper?
What's a good alternative for bell pepper? I really really really don't like bell pepper
Meh
My god imagine how insane this would be with olive oil salted and broiled mashed cherry tomatoes for a sauce. Def worth the oven time🤤
I think if you are going to add a line it needs to be on the screen to be read. So annoying to try keep stopping the video at the right timestamp to read it.
You dont know anything about feta lol
No harissa. This recipe is like cinnamon rolls without cinnamon
It’s been a while since I’ve seen someone so sure of a wrong opinion. Sheep and goat feta is disgusting and cows milk feta is very popular in Greece
I’m sure this will still taste good but this is about as bland as this dish can get. People who eat this regularly are making much more zesty or spicy versions every single weekend
When i tried this recipe it was so sour, nearly inedible.
Yeah, it would’ve been nice though if you really have mentioned it, this dish is in that Arabic dish or North African dish. You know not to be picky but just to be accurate just take a moment to be accurate thanks not to sound rude or anything.
Not a Jewish dish btw, don’t fall for the bs.
That aint a drizzle thats a tidal wave
Hi there. Just a small heads up, if the "feta" is from cow, its called just white cheese. It legally cannot be called feta, since feta is the cheese from sheep's milk made in specific parts of greece.
Fuck the NYTs
In Greece, we call it Kagianas!
I made some shakshuka yesterday, topped it with leftover pecorino romano, was delicious.
OMG SHEFPHOENIX MENTION RAHHHH 🗣️🔥🔥🔥
Hey everyone please turn your life’s to Jesus he died on the cross for you and loves you
Amazing this was invented my melissa thank you for putting this together 🙂
That's not how shakshuka is made you posh westenerns
Just found these videos and cannot get enough, keep it up!
Did anyone try it? Is it good
In Greece, the cow feta is as good as the goat or sheep feta. we use them both the same way, which means if feta is well made, then it doesn't matter if its cow or goat!
Cow's milk feta > sheep or goat.
I respect that it isn't traditional. I don't care. Cow milk feta is my favorite cheese, and the other two I won't even eat.
Well hot take but feta is gross 90% of the time so ill stick to my alternative thanks.
If you use cows milk cheese you're basically making Mexican "huevos rancheros".
Mexico has a similar dish to shakshuka since tomatoes and peppers basically came from Mexico.
Especially the pepper and tomato varieties used in Europe and the Middle East aside from paprika.
But the crumbly cheeses in Mexico are usually from cows milk. Fresh cheese "ranchero", cotija, etc.
There are goat milk and sheep milk cheeses too, but less commonly used in everyday cooking unless you have your own flock.
Shakshuka is an all-time favorite of mine! I love how much you can play around with the ingredients to tweak the flavor profile!
That’s not shakshuka. Don’t know what that is, but it’s not shakshuka…