If you’re looking for a delicious and hearty dinner recipe, then my Shakshuka with feta cheese and quail eggs is the answer! This North-African recipe gives major exotic vibes. It’s truthfully a wonderful culinary experience, even more so if you’re not familiar with this type of cuisine.
Before we get into it, let’s talk a little about what shakshuka is. Basically, it’s a dish that consists of poached quail eggs, except not in water. You poach them in tomato sauce. Since this is an exotic recipe, the tomato sauce will have a lot of goodies: onions, peppers, cumin, and paprika. Yep, that’s right. There’s a lot of warmth to it!
This shakshuka with feta and quail eggs is a great breakfast recipe but you can also have it at lunch, or dinner. However, since we’re talking about a dish that originates in North Africa, I feel that you might need a few pointers to get it just right!
For example, this shakshuka with feta cheese and quail eggs recipe calls for many ingredients you likely already have in your kitchen. Nevertheless, to really get the warmth, savory flavor, you’ll need to toast your spices beforehand. Toasting and grinding your spices will make a huge difference, so be sure to do that with the coriander, cumin, and fennel seeds!
Of course, if you dislike having seeds in your food, you can always switch to ground spices. Oh, and you must absolutely use smoked paprika instead of the regular one. Trust me, the difference is considerable and the taste is wonderful!
HOW TO MAKE SHAKSHUKA WITH FETA AND QUAIL EGGS
In order to make the most out of this quail egg shakshuka recipe, I recommend you respect the ingredient list. White beans and diced tomatoes are the way to go. The beans will increase the protein intake of the dish. Protein is the building block of our muscles and a good aim in any weight loss journey. So be sure to have an adequate protein amount in any meal. Also, smoked paprika is a must-have. Yes, it’s quite different from regular paprika.
Shakshuka With Feta Cheese And Quail Eggs
- 30 quail eggs
- ½ cup feta crumbled
- 3.5 oz kidney beans canned
- 2 tbsp olive oil extra virgin
- 28 oz diced tomatoes fresh or canned
- 1 red onion
- 1 red pepper sliced
- 3 cloves garlic minced
- 1 tsp cumin seeds or powder
- ½ tsp fennel seeds
- 1 tsp smoked paprika powder
- 1 tsp coriander seeds or powder
- some fresh cilantro or parsley
- Start by slicing the pepper and onion. Make sure you slice them thinly. This way they will cook a lot faster.
- Grab a skillet, I recommend you use a cast-iron one. If you're not very familiar with cooking like this, opt for a non-stick one instead. Add the coriander, cumin, and fennel seeds and roast them on medium heat. Using a wooden spoon, stir frequently until fragrant. This should take about 2 minutes. Then, transfer the seeds to a plate. Let them cool. After that, using a mortar and pestle or spice grinder, grind them.
- Next, heat some olive oil in the same skillet over medium-high heat. Add the thinly sliced pepper and onion. Make sure to spread them in an even layer. Don't stir or play with them. Let them get a proper char. A good, dark char should happen in about 3 to 4 minutes. Then, you give them a quick stir and continue cooking them until all of the veggies are blackened in parts. This should take no longer than 10 minutes.
- Add the ground spices, smoked paprika, and salt. Stir everything. Then, add the tomatoes. Then, let this mixture come to a simmer before adding the beans. Bring the shakshuka to a gentle boil, then lower the heat to a steady simmer. Let it simmer for 5 minutes or until the tomatoes have thickened.
- Now, add most of the crumbled feta but make sure to leave some for serving. Give the shakshuka a gentle stir.
- Next, it's time to add the quail eggs. Carve a few divots for the eggs and cut or crack them right in. Season with a little salt and black pepper. Cover the skillet with a lid. Cook over low heat until the eggs are set. This should take about 2 to 4 minutes.
- Chop the cilantro and garnish the quail egg shakshuka with fresh herbs and crumbled feta cheese. Serve immediately.
Exotic recipes are a little trickier than their regular counterparts. That’s because most people are less familiar with the techniques and requirements. For this reason, I insist on helping you nail this one. Here are a couple of extra tips:
Be Sure To Toast The Spices
Ground ingredients are a lot easier to incorporate into food. I do recommend you use seeds and that you toast them. The flavor they will add to the foods will make you toast the seeds for all the recipes you will cook from now on!
Not to mention the incredible smell the seeds will release in your kitchen. Simply heat a skillet (without any oil) and throw the seeds in. Stir them around with a wooden spoon for a couple of minutes.
Nevertheless, if toasting the spices isn’t something you want to do, use very high-quality powdered versions. They will do the trick just fine.
As you can see, this exotic shakshuka with feta recipe is easy to make. However, it takes a little while to cook. I guarantee it is well worth it! So, if you liked my delicious shakshuka recipe, share it with your friends and check out other delicious recipes on the site.