New York Times Top 50 Recipes | Shakshuka with Feta by Melissa Clark (#37)
21 hours ago
43 Comments
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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.
Cows milk "feta" is called "shepherds cheese" in my country and it's quite tasty and of course cheaper. I like it for recipes where feta would be too strong or to bulk up recipe that have a lot of feta in it.
This comes from the kitchens of North Africa to be fair
This is just a middle eastern breakfast dish.. the chef that said she thought it up is a scammer😂
I used to read the Sunday Times mag pretty much every week, where they would feature a lot of their recipes. They always looked so good in the photos and sounded interesting.
I got burned so many times by bland dishes that I now have an extreme prejudice against NYT dishes; it ended up feeling like they start by thinking of aesthetics and novelty (yet still somewhat accessible) and work backwards to make something up that is never actually tasty.
That doesn't really look that good.
Que asco de voz
I add chickpeas to
Mine
Idk if it's traditional or not but my grandma used to make this for us and would also add harissa to spice it up! One of my favorites. <3
Please can you make the best cookie recipe!
melissa clark is a national treasure
It's great in a cast iron too
That’s not shakshuka. Don’t know what that is, but it’s not shakshuka…
Shakshuka is an all-time favorite of mine! I love how much you can play around with the ingredients to tweak the flavor profile!
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.
Well hot take but feta is gross 90% of the time so ill stick to my alternative thanks.
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.
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!
Did anyone try it? Is it good
Just found these videos and cannot get enough, keep it up!
That's not how shakshuka is made you posh westenerns
Amazing this was invented my melissa thank you for putting this together 🙂
Hey everyone please turn your life’s to Jesus he died on the cross for you and loves you
OMG SHEFPHOENIX MENTION RAHHHH 🗣️🔥🔥🔥
I made some shakshuka yesterday, topped it with leftover pecorino romano, was delicious.
In Greece, we call it Kagianas!
Fuck the NYTs
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.
That aint a drizzle thats a tidal wave
Not a Jewish dish btw, don’t fall for the bs.
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.
When i tried this recipe it was so sour, nearly inedible.
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
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
No harissa. This recipe is like cinnamon rolls without cinnamon
You dont know anything about feta lol
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.
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🤤
Meh
What's a good alternative for bell pepper? I really really really don't like bell pepper
What's he pulling out of the bell pepper?
bell-o-lantern made me 🙂
So why does this chef get to 'own' this recipe which most certainly has existed before her?