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Perfect Savory Shakshuka with Feta Olives and Herb Flatbread

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A flavorful twist on classic shakshuka featuring briny feta-stuffed olives and served with a tender herb flatbread, perfect for a comforting breakfast or brunch.

Ingredients

Scale
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ¼ teaspoon crushed red pepper flakes (optional)
  • 1 can (28 oz / 800 g) whole peeled tomatoes, crushed
  • Salt and freshly ground black pepper, to taste
  • 4 large eggs, room temperature
  • ½ cup feta cheese, crumbled
  • ⅓ cup pitted feta-stuffed olives, halved
  • Fresh parsley and cilantro, chopped
  • 2 cups all-purpose flour (or whole wheat flour)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup plain Greek yogurt
  • 2 tablespoons olive oil
  • 2 tablespoons fresh mixed herbs (rosemary, thyme, oregano), finely chopped

Instructions

  1. Prepare the herb flatbread dough: In a mixing bowl, whisk together flour, baking powder, and salt. Add Greek yogurt and olive oil. Mix until a shaggy dough forms. Add chopped herbs and knead gently for 2 minutes until smooth. Cover with a damp towel and let rest.
  2. Cook the shakshuka base: Heat olive oil in a skillet over medium heat. Add onion and red bell pepper; sauté for 5 minutes until softened. Stir in garlic, cumin, smoked paprika, and red pepper flakes; cook 1 minute until fragrant.
  3. Add tomatoes and simmer: Pour in crushed tomatoes with juices. Season with salt and pepper. Simmer uncovered for 8-10 minutes until sauce thickens and flavors meld.
  4. Shape wells and poach eggs: Make four wells in the sauce. Crack one egg into each well. Cover skillet and cook on low heat for 6-8 minutes until whites are set and yolks are runny.
  5. Prepare the herb flatbread: Divide rested dough into 6 portions. Roll or pat each into 6-inch rounds. Cook on a medium heated skillet for 2-3 minutes per side until golden and puffed. Keep warm.
  6. Finish and serve: Sprinkle crumbled feta and halved olives over shakshuka. Garnish with parsley and cilantro. Serve hot with warm herb flatbread.

Notes

Use room temperature eggs for even poaching. Cover skillet while cooking eggs to trap steam and cook gently. If sauce is too watery, increase heat to reduce before adding eggs. Flatbread dough can rest up to 20 minutes or be refrigerated for 24 hours. For gluten-free flatbread, substitute flour with almond or chickpea flour. Dairy-free options include coconut yogurt and vegan cheese.

Nutrition

Keywords: shakshuka, feta olives, herb flatbread, savory breakfast, Middle Eastern, easy brunch, tomato sauce, poached eggs

Find it online: https://tempotaste.com/perfect-savory-shakshuka-with-feta-olives-and-herb-flatbread-recipe-guide/