Shakshuka este unul dintre acele preparate care te cuceresc de la prima vedere — si de la prima imbucatura nu mai ai nicio indoiala! Oua ochiuri coapte direct intr-un sos bogat de rosii cu ceapa rosie, ardei kapia, concentrat de rosii, masline si branza feta crumbled deasupra — un preparat complet, satios si absolut de neuitat! Secretul unui sos de shakshuka cu adevarat bun sta in rabdarea de a-l lasa sa fiarba lent timp de 30 de minute — rosiile coapte, ardeiul kapia, ceapa rosie si concentratul de rosii se transforma intr-un sos gros, consistent si profund aromat care absoarbe perfect aromele fulgilor de chilli si oregano. Maslinele adauga o nota sarata si intensa care echilibreaza perfect cremozitatea oualor, iar feta crumbled deasupra leaga totul intr-un preparat care miroase si arata spectaculos! Servita direct din tigaie cu paine prajita crocanta pentru inmuiat in sosul acela divin — Shakshuka cu masline si feta este micul dejun, brunch-ul sau cina lejera pe care o faci o data si dupa care o tot repeti!

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INGREDIENTE (pentru 2 portii)

• 1 ceapa rosie taiata cubulete
• 1 ardei kapia taiat cubulete
• 5 rosii coapte taiate cubulete
• 1 lingurita oregano
• ¼ lingurita fulgi de chilli CIO
• 1 lingura concentrat de rosii Mutti
• 100 grame masline
• 4 oua
• 2 linguri ulei de masline
• 30 grame branza feta
• patrunjel verde proaspat
• sare

Intr-o tigaie adanca incalzim uleiul de masline si adaugam ceapa rosie taiata cubulete. Lasam 1 minut la gatit, apoi turnam 50 ml de apa rece pentru a inabusi ceapa — tehnica simpla care o face translucida si dulce fara sa se arda. Dupa 3 minute adaugam ardeiul kapia taiat cubulete si mai gatim 3 minute.

Adaugam rosiile coapte taiate cubulete, sarea, fulgii de chilli ajustati dupa preferinte, oregano si concentratul de rosii Mutti. Gatim la foc mic spre mediu aproximativ 30 de minute, amestecand din cand in cand, pana obtinem un sos consistent, gros si plin de gust. Adaugam maslinele si mai gatim 10 minute.

Cu ajutorul unei linguri facem 4 gropite in sos si punem cate un ou in fiecare. Presaram branza feta crumbled deasupra si acoperim cu un capac. Gatim pana cand galbenusul ajunge la consistenta dorita — noua ne plac mai moi, dar depinde de preferinte!

Presaram patrunjel verde proaspat si servim direct din tigaie cu paine prajita crocanta pentru inmuiat in sosul acela divin!

Detaliile video ale retetei:

Daca ti-a placut aceasta reteta de shakshuka cu masline si feta, te invitam sa incerci si alte retete inspirate:

English version

Shakshuka with Olives and Feta

Shakshuka is one of those dishes that wins you over at first glance — and at the first bite you have no more doubts! Eggs poached directly in a rich tomato sauce with red onion, kapia pepper, tomato paste, olives and crumbled feta on top — a complete, satisfying and absolutely unforgettable dish! The secret to a truly good shakshuka sauce lies in the patience of letting it simmer slowly for 30 minutes — the ripe tomatoes, kapia pepper, red onion and tomato paste transform into a thick, consistent and deeply aromatic sauce that perfectly absorbs the flavours of the chilli flakes and oregano. The olives add a salty and intense note that perfectly balances the creaminess of the eggs, while the crumbled feta on top ties everything together into a dish that smells and looks spectacular! Served straight from the pan with crispy toasted bread for dipping into that divine sauce — Shakshuka with olives and feta is the breakfast, brunch or light dinner you make once and keep repeating!

INGREDIENTS (for 2 servings)

• 1 red onion cut into cubes
• 1 kapia pepper cut into cubes
• 5 ripe tomatoes cut into cubes
• 1 teaspoon oregano
• ¼ teaspoon chilli flakes
• 1 tablespoon Mutti tomato paste
• 100 grams olives
• 4 eggs
• 2 tablespoons olive oil
• 30 grams feta cheese
• fresh green parsley
• salt

Heat the olive oil in a deep pan and add the red onion cut into cubes. Cook for 1 minute then pour in 50 ml of cold water to braise the onion — a simple technique that makes it translucent and sweet without burning. After 3 minutes add the kapia pepper cut into cubes and cook for another 3 minutes.

Add the ripe tomatoes cut into cubes, salt, chilli flakes adjusted to taste, oregano and the Mutti tomato paste. Cook over low to medium heat for approximately 30 minutes, stirring occasionally, until you get a consistent, thick and deeply flavourful sauce. Add the olives and cook for another 10 minutes.

Using a spoon make 4 small wells in the sauce and place one egg in each. Scatter the crumbled feta on top and cover with a lid. Cook until the yolk reaches the desired consistency — we prefer them soft, but it depends on preference!

Scatter fresh green parsley on top and serve straight from the pan with crispy toasted bread for dipping into that divine sauce!

If you enjoyed this shakshuka with olives and feta recipe, we invite you to try other recipes for inspiration: Burrata with Eggs and Lemon Gremolata, Full English Breakfast or Menemen – The Turkish Breakfast.

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