Making Shakshuka with Feta Cheese from a FENNEC jar is so easy that I don’t know if this text can be called a recipe because there is almost no cooking involved. Obviously you have to cook the egg in order to enjoy your Shakshuka, but that’s all. So simple that is ridiculous, but we love to free you and your hands to make a salad to go with your brunch. We can’t help ourselves.
Feta cheese is one of the best ingredients to add to your Shakshuka. I absolute love feta cheese. I used to have it in salads and never expected you can put it on hot dishes but when I tried for first time on a Shakshuka I absolutely died for it. Feta cheese on Shakshuka is something to die for.
How to make Shakshuka with Feta Cheese
INGREDIENTS (Serves 1)
This is so easy that you don’t really need instructions to prepare it. Anyway, to make Shakshuka with Feta Cheese just warm the content of a FENNEC jar in a non-stick or cast iron pan, medium-high fire for 5-7 minutes, stirring occasionally. When the Shakshuka sauce is warm, make some space for the egg, crack it and add it to the pan.
When to add the Feta Cheese? That’s a good question which answer is totally up to you. You can add after the egg so it will get a soft and creamy or you can do it before serving if you love the flavour and texture of fresh feta cheese. Or both ways! Some when the egg is being cooked and some more before serving. Why to choose just an option when you can have the whole deal?
Remember to cover the pan with a with a lid and and cook your Shakshuka with Feta Cheese until the whites are done and the yolk have the texture you desire. Once the egg is cooked, add some salt and black pepper, sprinkle some coriander or parsley and serve immediately.