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Israeli Shakshuka with Feta and Zaatar Flatbread

Israeli shakshuka with feta and zaatar flatbread - featured image
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A flavorful and hearty Israeli shakshuka featuring poached eggs in a spiced tomato sauce, topped with crumbled feta and served with herby za’atar flatbread. Perfect for breakfast, brunch, or a light dinner.

Ingredients

Scale
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cayenne pepper (adjust to taste)
  • 1 can (28 oz / 800 g) crushed tomatoes (San Marzano preferred)
  • Salt and freshly ground black pepper, to taste
  • 4 large eggs, room temperature
  • ½ cup crumbled feta cheese (preferably tangy sheep’s milk feta)
  • Fresh parsley or cilantro, chopped, for garnish
  • For the Za’atar Flatbread:
  • 1 cup all-purpose flour (or whole wheat for nuttier flavor)
  • ½ cup warm water
  • 1 tablespoon olive oil
  • 1 teaspoon instant yeast
  • ½ teaspoon salt
  • 1 tablespoon za’atar spice mix (thyme, sesame, sumac, salt)
  • Extra olive oil for brushing

Instructions

  1. Prepare the Za’atar Flatbread Dough: In a mixing bowl, combine 1 cup all-purpose flour, 1 teaspoon instant yeast, and ½ teaspoon salt. Add ½ cup warm water and 1 tablespoon olive oil. Stir until a shaggy dough forms. Knead on a floured surface for about 5 minutes until smooth and elastic. Cover with a kitchen towel and let rest for 30 minutes until slightly puffed.
  2. Make the Shakshuka Sauce: While the dough rests, heat 2 tablespoons olive oil in your skillet over medium heat. Add the chopped onion and sauté for 5 minutes until soft and translucent. Toss in the minced garlic and diced red bell pepper; cook another 3-4 minutes until fragrant and tender.
  3. Add Spices: Stir in 1 teaspoon ground cumin, 1 teaspoon smoked paprika, and ½ teaspoon cayenne pepper. Let the spices bloom for about 1 minute, stirring constantly to avoid burning.
  4. Add Tomatoes: Pour in the canned crushed tomatoes. Season with salt and pepper to taste. Bring to a simmer and let cook for 10-12 minutes, stirring occasionally, until the sauce thickens slightly to a rich, chunky texture.
  5. Shape and Cook Flatbread: While the sauce simmers, divide the rested dough into 2 or 3 balls. Roll each into a 6-8 inch round on a lightly floured surface. Brush each side with olive oil and sprinkle generously with za’atar spice mix. Heat a dry skillet over medium heat and cook each flatbread for 2-3 minutes per side until puffed and golden brown. Set aside and keep warm.
  6. Poach the Eggs in Sauce: Create 4 small wells in the tomato sauce with a spoon. Crack one egg into each well, being careful not to break the yolks. Cover the skillet and cook on low heat for 7-9 minutes, or until the egg whites are set but yolks remain runny (or cook longer for firmer yolks).
  7. Add Feta and Garnish: Sprinkle crumbled feta cheese over the shakshuka just before serving. Garnish with chopped parsley or cilantro. Serve immediately with the warm za’atar flatbread on the side for dipping.

Notes

If the sauce thickens too much before the eggs are done, splash in a little water to loosen it up. Keep the skillet covered when poaching eggs to ensure even cooking. Use fresh spices for best flavor. Crack eggs into a separate bowl before adding to sauce to avoid shells or broken yolks. Resting the flatbread dough is important for soft texture. Medium heat is best to avoid burning sauce or bread.

Nutrition

Keywords: shakshuka, Israeli breakfast, feta, zaatar flatbread, poached eggs, tomato sauce, Middle Eastern, brunch, easy recipe

Find it online: https://merrymorsel.com/israeli-shakshuka-with-feta-and-zaatar-flatbread-easy-recipe-for-flavorful-breakfast/