This Shakshouka Recipe (or Shakshuka) With Tomatoes, Peppers and Feta takes me back to when I first met my Husband – almost 10 years ago.
We were living in London and regularly enjoyed Sunday Breakfast at a local Israeli Restaurant that made an AMAZING Shakshouka.
In the lead up to our London trip in a few weeks, I’ve been re-living many happy food memories and attempting to recreate dishes I had forgotten about.
I consulted with Claudia Roden’s “The Book Of Jewish Food” for Shakshouka Recipe inspiration and found exactly what I was looking for – a tried and true base recipe and some interesting variations.
I have tried a few variations in the past few weeks – all with delicious results.
I love the vibrant red hues of the Shakshouka cooking. The blistering tomatoes and peppers are a feast for the eyes!
You can fry or scramble the eggs, with fried eggs being more visually appealing and scrambled being more practical if you’d like to make this Shakshouka Recipe for a breakfast (or lunch) on the run. That’s exactly what I’ve done for my Husband’s work lunch – made the scrambled eggs variety and sent him off to work with a healthy portion of the delicious dish.
[amd-zlrecipe-recipe:41]
For the scrambled egg variation – beat the 4 eggs and feta together and pour over the cooked tomato/pepper mixture. Cook until the eggs are just set.
As I mentioned, the scrambled egg version (pictured above) is not as visually appealing as the fried egg version (pictured below), but it’s just as tasty!
Needless to say, I LOVE this Shakshouka Recipe – it’s simple comfort food at it’s best!
Over to you – Have you tried Shakshouka before? What’s your favorite variation?
Disclosure – this post contains affiliate links.
