Greek-style Şakşuka

Ingredients

While the Turkish Şakşuka typically includes eggplant, this Greek adaptation replaces it with zucchini, giving the dish a lighter and fresher taste. Additionally, Greek-style Şakşuka incorporates feta cheese, olives, and oregano, which are iconic ingredients in Greek cuisine. These changes add a distinct Mediterranean flair to the dish, making it a perfect fit for Greek culinary traditions. We alse have the original recipe for Şakşuka, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 2 zucchinis, diced 2 zucchinis, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 yellow bell pepper, diced 1 yellow bell pepper, diced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• 100g feta cheese, crumbled 100g feta cheese, crumbled
• 10 Kalamata olives, pitted and halved 10 Kalamata olives, pitted and halved
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 210 kcal / 880 KJ
• Fat (total, saturated): 15g, 6g
• Carbohydrates (total, sugars): 14g, 9g
• Protein: 7g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Heat the olive oil in a large skillet over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the skillet. Sauté until the onion becomes translucent.
3. 3.
   Add the diced zucchinis, red bell pepper, and yellow bell pepper to the skillet. Cook for 5 minutes, or until the vegetables start to soften.
4. 4.
   Pour in the diced tomatoes and sprinkle with dried oregano, paprika, salt, and pepper. Stir well to combine.
5. 5.
   Reduce the heat to low and let the mixture simmer for 15-20 minutes, allowing the flavors to meld together.
6. 6.
   Remove the skillet from heat and sprinkle the crumbled feta cheese and Kalamata olives over the top.
7. 7.
   Garnish with fresh parsley and serve warm.

Treat your ingredients with care...

• Zucchinis — Make sure to dice the zucchinis into small, uniform pieces to ensure even cooking.
• Feta cheese — Use a good quality feta cheese for the best flavor. You can also try substituting it with goat cheese for a slightly different taste.
• Kalamata olives — Rinse the olives before halving them to remove excess saltiness.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the dish.
• Serve the Greek-style Şakşuka with crusty bread to soak up the delicious sauce.
• Feel free to add other Mediterranean vegetables like artichokes or mushrooms for extra flavor and variety.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Customize the dish by adding a squeeze of lemon juice or a drizzle of extra virgin olive oil before serving.

Serving advice

Greek-style Şakşuka is best served warm as a main course. It pairs well with a side of Greek salad and a dollop of tzatziki sauce. Garnish with fresh parsley for a pop of color.

Presentation advice

To make the dish visually appealing, arrange the crumbled feta cheese and Kalamata olives on top of the Şakşuka, creating an enticing contrast of colors. Sprinkle some fresh parsley over the dish for a final touch.