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Hearty Vegetarian Shakshuka with Feta and Whole Wheat Bread Recipe

Hearty Vegetarian Shakshuka with Feta and Whole Wheat Bread recipe


This is a warm, spicy dish with tomatoes, peppers, and onions. It has a special sauce made from tahini and lemon. You eat it with crispy bread that has garlic and herbs on it. It's good for breakfast or any meal.


1 large onion, diced
4 cloves of garlic, minced
1 tsp ground cumin
4 tsp smoked paprika
2 medium roasted red peppers, diced
1 can (400 g) diced tomatoes
2 tbsp tomato paste
1/2 lemon, juiced
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
4 slices of whole wheat bread
2 tbsp olive oil
100 g feta cheese, crumbled
Salt and pepper to taste


In a large pan, heat 1 tbsp olive oil over medium heat. Add the diced onion and cook until soft, about 5 minutes.
Add 3 minced garlic cloves, 1 tsp ground cumin, and 4 tsp smoked paprika to the pan. Stir and cook for another 2 minutes.
Mix in the diced roasted red peppers, 1 can of diced tomatoes, and 2 tbsp tomato paste. Fill the empty tomato can halfway with water and add to the pan. Season with salt and pepper. Let it simmer for 15 minutes.
While the sauce is simmering, preheat your oven to 180°C (356°F).
Prepare the garlic herb oil by combining 1 minced garlic clove, 1 tbsp olive oil, chopped cilantro, and mint in a small bowl. Season with salt and pepper.
Spread the garlic herb oil on the whole wheat bread slices and place them in the oven. Toast for about 10 minutes or until crispy.
Once the sauce has thickened, create wells in the sauce and crumble the feta cheese into each well.
Cover the pan and cook for another 5 minutes, or until the feta is warm and slightly melted.
Squeeze the juice of half a lemon over the shakshuka before serving.
Serve the shakshuka hot with the crispy whole wheat bread on the side.

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