Shakshouka with Feta

Spicy Chickpea Shakshouka with imported Feta and Appenzeller Toast

Cooking w/Julie
Shakshouka (or “stew” in Middle Eastern slang!) is wonderful for a savory brunch, lunch, or speedy weeknight supper! Sautéed tomatoes, chickpeas, and roasted peppers are topped with slow simmered eggs and creamy-tart imported Feta. Perfect for dipping and scooping with crispy toast; especially when topped with nutty imported Appenzeller as we do here!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast, Main Course, Side Dish
Cuisine Indian
Servings 4 people


  • 1 tsp extra virgin olive oil
  • 1 chopped onion
  • 1 tsp table salt divided
  • 1 clove minced garlic
  • 1 tsp cumin
  • 1 tsp spicy smoked paprika
  • 1 -15 oz can fire roasted diced tomatoes in their own juice undrained
  • 1 -15 oz cans chickpeas drained & rinsed
  • 12 oz roasted peppers drained & chopped
  • 15 oz container pre-washed baby spinach
  • 4 large eggs
  • ¼ cup chopped parsley
  • 1/2 cup crumbled imported Feta cheese
  • 8 thick slices baguette lightly toasted
  • 1/2 cup grated imported Appenzeller cheese


  • Heat oil in a large non-stick skillet over medium-low heat. Add onion and ½ tsp salt and sauté, stirring frequently, for 5 minutes or until softened. Stir in garlic, cumin, cayenne, and pimentón and cook for 1 minute. Add tomatoes, roasted peppers, and chickpeas to pan, stir to combine
  • Carefully crack each egg into a small cup and slide over stew. Simmer until whites are set, about 5-8 minutes. While eggs cook top 8 slices of baguette with imported Appenzeller cheese. Toast in oven or toaster oven until melted. Garnish Shakshouka with imported Feta and parsley and serve warm with Appenzeller toast for dipping.
Keyword appenzeller cheese, brunch, imported feta cheese, shakshouka