Shakshuka with feta from A Good Appetite at The New York Times by Melissa Clark

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • wildalaska on December 05, 2020

    I make this every few weeks and each time I'm impressed by how something that doesn't take much effort can be so delicious and satisfying. I tried a few adjustments, some based on comments left on the NYT website, that I have kept: I don't use the feta (though I'm sure it's good that way, I just don't ever have it around and the dish doesn't seem to be lacking in any way without it), I add cooked lentils (about a cup or so) to make it an even more substantial meal, and I don't use the oven to cook the eggs (they cook just fine on the stovetop with a lid on the pan). I've also used smoked paprika instead of sweet a few times and that's delicious, as well.

  • mlbatt on May 19, 2017

    Our favorite shakshuka recipe... I use creamy Israeli sheeps' milk feta and only use 4 eggs, which makes 2 generous dinner servings (served with crusty homemade sourdough bread) with leftovers for lunch. I reheat the eggs very carefully, but would probably recommend just cooking the amount of eggs you need for that meal and cooking fresh eggs in the leftover shakshuka. I make this at least once a month, and lately have been adding harissa to the mix for extra spice.

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