[{"_1":2,"_123":-5,"_124":-5},"loaderData",{"_3":4,"_122":-5},"routes/search._index",{"_5":6,"_121":82},"posts",[7,71,95],{"_8":9,"_10":11,"_12":13,"_54":55,"_56":57,"_58":59,"_60":61,"_62":63,"_64":65,"_66":67,"_68":69,"_70":67},"fileName","Watermelon Feta Mint Salad","slug","watermelon-feta-mint-salad","frontmatter",{"_14":9,"_15":16,"_17":18,"_10":11,"_19":20,"_21":22,"_23":24,"_25":26,"_27":28,"_29":30,"_31":32,"_33":34,"_41":42,"_43":44,"_45":46,"_47":48,"_49":50,"_51":44,"_52":53},"title","public",true,"date","2024-07-15T14:30:00Z","description","A refreshing summer salad that balances sweet watermelon with salty feta and fresh mint - perfect for hot days when you need something light and cooling","category","side-dish","cuisine","Mediterranean","prep_time","15 minutes","cook_time","0 minutes","servings",4,"difficulty","easy","tags",[35,36,37,38,39,40],"summer","no-cook","vegetarian","refreshing","mediterranean","salad","visual_style","Mediterranean summer terrace editorial with clean white linens, natural sunlight streaming through, azure blue accents reminiscent of Greek island life, fresh and airy composition with marble surfaces and sea-glass textures","cover","/_repo/medias/7633b3eee0eefaa3150a9d58fccf5824b1654a6d982d21096f50e5896e71f6a6-lg.webp","cover-xs","/_repo/medias/7633b3eee0eefaa3150a9d58fccf5824b1654a6d982d21096f50e5896e71f6a6-xs.webp","cover-sm","/_repo/medias/7633b3eee0eefaa3150a9d58fccf5824b1654a6d982d21096f50e5896e71f6a6-sm.webp","cover-md","/_repo/medias/7633b3eee0eefaa3150a9d58fccf5824b1654a6d982d21096f50e5896e71f6a6-md.webp","cover-lg","cover-xl","/_repo/medias/7633b3eee0eefaa3150a9d58fccf5824b1654a6d982d21096f50e5896e71f6a6-xl.webp","firstParagraphText","Watermelon becomes something entirely different when you treat it like the fruit it forgot it was—not just sweet, but worthy of salt, herbs, and sharp cheese. This salad breaks every rule and somehow makes perfect sense: cool, salty, refreshing, and substantial enough to call lunch.","plain","Watermelon becomes something entirely different when you treat it like the fruit it forgot it was—not just sweet, but worthy of salt, herbs, and sharp cheese. This salad breaks every rule and somehow makes perfect sense: cool, salty, refreshing, and substantial enough to call lunch.This salad became my summer salvation, especially during those weeks when even thinking about turning on the stove felt criminal. It's one of those rare dishes that's both sophisticated enough for dinner parties and simple enough for weekday lunches when all you want is something that tastes like summer in a bowl.Ingredients🍉 1 small watermelon (about 3 lbs), rind removed and cut into 1-inch cubes🧀 8 oz good-quality feta cheese, crumbled into large chunks🌿 1/2 cup fresh mint leaves, roughly torn🫒 3 tablespoons extra virgin olive oil🍋 2 tablespoons fresh lime juice🧂 1/4 teaspoon flaky sea salt⚫ Freshly cracked black pepper to taste🥒 1/2 English cucumber, diced (optional but adds nice crunch)🧅 2 tablespoons thinly sliced red onion (optional, for those who like a bite)InstructionsWatermelon preparation processPrep the watermelon. Cut your watermelon into bite-sized cubes, removing all the rind. I like chunks that are substantial enough to hold their shape but not so big that they dominate every bite. Pat the pieces dry with paper towels - this prevents the salad from getting watery.Crumble the feta. Break your feta into irregular chunks with your hands rather than cutting it neatly. The rough edges catch the dressing better, and it looks more rustic and inviting on the plate.Make the dressing. Whisk together olive oil, lime juice, and a pinch of salt. The lime is crucial here - it brightens everything and prevents the sweetness from overwhelming the dish.Final assembly and platingAssemble gently. In a large bowl, combine watermelon, feta, and torn mint leaves. Add cucumber and red onion if using. Drizzle with the lime dressing and toss very gently - you want to coat everything without bruising the mint or breaking up the feta too much.Season and serve. Finish with flaky salt and fresh black pepper. Serve immediately while everything is crisp and fresh.Serving & VariationsThis salad is perfect as a side dish for grilled meats or fish, but I often eat it as a light lunch on its own. It pairs beautifully with crusty bread and a glass of cold white wine.For variations, try adding toasted pine nuts for crunch, or swap the mint for fresh basil. Some people add a drizzle of honey, but I find the watermelon provides plenty of sweetness. If you want to make it more substantial, add some arugula or baby spinach.Notes from the KitchenThe key to this salad is using the best ingredients you can find. Watermelon should be sweet and juicy - tap it and listen for a deep, hollow sound. Good feta makes all the difference too; avoid the pre-crumbled stuff if possible and go for a block of sheep's milk feta that you can crumble yourself.Don't make this too far ahead - the watermelon releases juice as it sits, and while some people don't mind the extra liquid, I prefer it when everything is crisp and distinct. Thirty minutes max if you need to prep ahead.This dish taught me that sometimes the most refreshing combinations are the ones that seem wrong on paper but feel absolutely right when summer heat is making everything else feel too heavy.","html","

Watermelon becomes something entirely different when you treat it like the fruit it forgot it was—not just sweet, but worthy of salt, herbs, and sharp cheese. This salad breaks every rule and somehow makes perfect sense: cool, salty, refreshing, and substantial enough to call lunch.

This salad became my summer salvation, especially during those weeks when even thinking about turning on the stove felt criminal. It's one of those rare dishes that's both sophisticated enough for dinner parties and simple enough for weekday lunches when all you want is something that tastes like summer in a bowl.

Ingredients

🍉 1 small watermelon (about 3 lbs), rind removed and cut into 1-inch cubes
\n🧀 8 oz good-quality feta cheese, crumbled into large chunks
\n🌿 1/2 cup fresh mint leaves, roughly torn
\n🫒 3 tablespoons extra virgin olive oil
\n🍋 2 tablespoons fresh lime juice
\n🧂 1/4 teaspoon flaky sea salt
\n⚫ Freshly cracked black pepper to taste
\n🥒 1/2 English cucumber, diced (optional but adds nice crunch)
\n🧅 2 tablespoons thinly sliced red onion (optional, for those who like a bite)

Instructions

$\"Watermelon$

Prep the watermelon. Cut your watermelon into bite-sized cubes, removing all the rind. I like chunks that are substantial enough to hold their shape but not so big that they dominate every bite. Pat the pieces dry with paper towels - this prevents the salad from getting watery.

Crumble the feta. Break your feta into irregular chunks with your hands rather than cutting it neatly. The rough edges catch the dressing better, and it looks more rustic and inviting on the plate.

Make the dressing. Whisk together olive oil, lime juice, and a pinch of salt. The lime is crucial here - it brightens everything and prevents the sweetness from overwhelming the dish.

$\"Final$

Assemble gently. In a large bowl, combine watermelon, feta, and torn mint leaves. Add cucumber and red onion if using. Drizzle with the lime dressing and toss very gently - you want to coat everything without bruising the mint or breaking up the feta too much.

Season and serve. Finish with flaky salt and fresh black pepper. Serve immediately while everything is crisp and fresh.

Serving & Variations

This salad is perfect as a side dish for grilled meats or fish, but I often eat it as a light lunch on its own. It pairs beautifully with crusty bread and a glass of cold white wine.

For variations, try adding toasted pine nuts for crunch, or swap the mint for fresh basil. Some people add a drizzle of honey, but I find the watermelon provides plenty of sweetness. If you want to make it more substantial, add some arugula or baby spinach.

Notes from the Kitchen

The key to this salad is using the best ingredients you can find. Watermelon should be sweet and juicy - tap it and listen for a deep, hollow sound. Good feta makes all the difference too; avoid the pre-crumbled stuff if possible and go for a block of sheep's milk feta that you can crumble yourself.

Don't make this too far ahead - the watermelon releases juice as it sits, and while some people don't mind the extra liquid, I prefer it when everything is crisp and distinct. Thirty minutes max if you need to prep ahead.

This dish taught me that sometimes the most refreshing combinations are the ones that seem wrong on paper but feel absolutely right when summer heat is making everything else feel too heavy.

","toc",[],"originalFilePath","recipes/Watermelon Feta Mint Salad.md","firstImage","/_repo/medias/b9d3e956c117daf24f59e196e726f6f7fe2c77fc9718c5789f5c0d2d23bd3d4b-lg.webp","rating",5,"reviewCount",1,"avgRating",{"_8":72,"_10":73,"_12":74,"_54":89,"_56":90,"_58":91,"_60":92,"_62":93,"_64":94,"_66":67,"_68":69,"_70":67},"Greek Village Salad","greek-village-salad-horiatiki",{"_14":72,"_15":16,"_17":75,"_10":73,"_19":76,"_21":22,"_23":77,"_25":26,"_27":28,"_29":78,"_31":32,"_33":79,"_43":83,"_41":84,"_45":85,"_47":86,"_49":87,"_51":83,"_52":88},"2024-07-11T10:00:00Z","Chunky tomatoes, cucumber, and feta with no lettuce in sight—Greece's summer salad that proves the best dishes celebrate ingredients at their peak","Greek",6,[80,40,81,82,35,39,36,37],"greek","tomatoes","feta","/_repo/medias/c8a1a90cc20aa67d641e58a7c6ac1b69579a39c0a9dad4869baca818505fc54e-lg.webp","Mediterranean summer brilliance with intense sunlight creating dramatic shadows, whitewashed Greek island aesthetics, brilliant blues and whites contrasting with golden olive oil and vibrant vegetable colors","/_repo/medias/c8a1a90cc20aa67d641e58a7c6ac1b69579a39c0a9dad4869baca818505fc54e-xs.webp","/_repo/medias/c8a1a90cc20aa67d641e58a7c6ac1b69579a39c0a9dad4869baca818505fc54e-sm.webp","/_repo/medias/c8a1a90cc20aa67d641e58a7c6ac1b69579a39c0a9dad4869baca818505fc54e-md.webp","/_repo/medias/c8a1a90cc20aa67d641e58a7c6ac1b69579a39c0a9dad4869baca818505fc54e-xl.webp","Real Greek salad—horiatiki—doesn't contain lettuce, croutons, or any of the additions that American restaurants think make it more complete. What it does contain is peak-summer confidence: the belief that perfect tomatoes, good olive oil, and proper feta need nothing more than each other and some sunshine.","Real Greek salad—horiatiki—doesn't contain lettuce, croutons, or any of the additions that American restaurants think make it more complete. What it does contain is peak-summer confidence: the belief that perfect tomatoes, good olive oil, and proper feta need nothing more than each other and some sunshine.The secret isn't in the recipe—it's in the restraint. Every ingredient has to earn its place, and everything depends on quality. Mediocre tomatoes make mediocre horiatiki, but perfect tomatoes make something that tastes like summer in the Greek islands.Ingredients🍅 4 large ripe tomatoes, cut into large wedges🥒 1 large cucumber, peeled and sliced thick🧅 1 medium red onion, sliced into thin rings🫒 1 cup Kalamata olives (with pits for best flavor)🧀 8 oz authentic Greek feta cheese, in large chunks🌿 2 teaspoons dried oregano (Greek oregano preferred)🫒 1/3 cup extra-virgin olive oil (Greek if possible)🍶 2 tablespoons red wine vinegar🧂 Sea salt to taste🌶️ Freshly ground black pepperInstructionsChoose your tomatoes wisely. This salad lives or dies on tomato quality. Use the ripest, most flavorful tomatoes you can find—preferably from a farmers market or your own garden. Cut into large wedges, not small pieces.Prep the vegetables generously. Peel the cucumber and slice into thick rounds—about 1/2 inch thick. Slice the red onion into rings, then separate them. If the onion seems too sharp, soak the rings in cold water for 10 minutes, then drain.Arrange, don't toss. In a large bowl or serving platter, arrange the tomato wedges and cucumber slices. Scatter the onion rings and olives throughout.Add the feta properly. Break the feta into large, irregular chunks with your hands—don't crumble it finely. The chunks should be substantial enough to get feta in every bite but not so large they dominate.Greek feta preparationSeason thoughtfully. Sprinkle the oregano over everything, crushing it between your fingers as you go to release the oils. Add salt sparingly—the feta and olives provide plenty of saltiness.Dress simply. In a small bowl, whisk together olive oil and red wine vinegar. Pour over the salad and add freshly ground black pepper.Let it sit briefly. Allow the salad to sit for 10-15 minutes before serving so the vegetables can release their juices and mingle with the dressing.Technique NotesNever refrigerate this salad—it should be served at room temperature when the tomatoes and olive oil are at their most flavorful.Authentic Greek oregano has a more intense, almost floral flavor than the oregano commonly found in supermarkets. If you can find it, it makes a difference.The olive oil is crucial here—use the best you can afford. Greek olive oil tends to be more peppery and robust than Italian, which works perfectly with the strong flavors in this salad.Ingredient Quality GuideTomatoes: Should feel heavy for their size and give slightly when pressed. Avoid anything that looks perfectly round—irregularly shaped heirloom varieties often have the best flavor.Feta: Look for feta made from sheep's or goat's milk and stored in brine. It should be creamy white, not bright white, and have a tangy, salty flavor without being overwhelming.Olives: Kalamata olives with pits have much better flavor than pitted ones. The pits protect the olive meat from oxidation.Serving SuggestionsServe horiatiki as a starter with warm pita bread and a glass of crisp white wine or ouzo. It's traditional to eat it before the main course, not alongside it.In Greece, this salad is often served as a light lunch with just bread and wine—perfect for hot summer days when cooking feels impossible.Remix IdeasCaper addition: Add a tablespoon of capers for extra Mediterranean brightness.Herb variation: Try fresh dill or parsley instead of or alongside the oregano.Pepper upgrade: Add thin slices of green bell pepper for extra crunch and color.Anchovy option: A few anchovy fillets add depth without making the salad fishy.Perfect horiatiki should taste like you're sitting on a Greek island terrace watching the sunset over the Aegean. Every bite should remind you that sometimes the best recipes are the ones that get out of the way and let great ingredients shine. Serve it as the Greeks do—with good bread, better wine, and plenty of time to enjoy both the food and the company.","

Real Greek salad—horiatiki—doesn't contain lettuce, croutons, or any of the additions that American restaurants think make it more complete. What it does contain is peak-summer confidence: the belief that perfect tomatoes, good olive oil, and proper feta need nothing more than each other and some sunshine.

The secret isn't in the recipe—it's in the restraint. Every ingredient has to earn its place, and everything depends on quality. Mediocre tomatoes make mediocre horiatiki, but perfect tomatoes make something that tastes like summer in the Greek islands.

Ingredients

🍅 4 large ripe tomatoes, cut into large wedges
\n🥒 1 large cucumber, peeled and sliced thick
\n🧅 1 medium red onion, sliced into thin rings
\n🫒 1 cup Kalamata olives (with pits for best flavor)
\n🧀 8 oz authentic Greek feta cheese, in large chunks
\n🌿 2 teaspoons dried oregano (Greek oregano preferred)
\n🫒 1/3 cup extra-virgin olive oil (Greek if possible)
\n🍶 2 tablespoons red wine vinegar
\n🧂 Sea salt to taste
\n🌶️ Freshly ground black pepper

Instructions

Choose your tomatoes wisely. This salad lives or dies on tomato quality. Use the ripest, most flavorful tomatoes you can find—preferably from a farmers market or your own garden. Cut into large wedges, not small pieces.

Prep the vegetables generously. Peel the cucumber and slice into thick rounds—about 1/2 inch thick. Slice the red onion into rings, then separate them. If the onion seems too sharp, soak the rings in cold water for 10 minutes, then drain.

Arrange, don't toss. In a large bowl or serving platter, arrange the tomato wedges and cucumber slices. Scatter the onion rings and olives throughout.

Add the feta properly. Break the feta into large, irregular chunks with your hands—don't crumble it finely. The chunks should be substantial enough to get feta in every bite but not so large they dominate.

$\"Greek$

Season thoughtfully. Sprinkle the oregano over everything, crushing it between your fingers as you go to release the oils. Add salt sparingly—the feta and olives provide plenty of saltiness.

Dress simply. In a small bowl, whisk together olive oil and red wine vinegar. Pour over the salad and add freshly ground black pepper.

Let it sit briefly. Allow the salad to sit for 10-15 minutes before serving so the vegetables can release their juices and mingle with the dressing.

Technique Notes

Never refrigerate this salad—it should be served at room temperature when the tomatoes and olive oil are at their most flavorful.

Authentic Greek oregano has a more intense, almost floral flavor than the oregano commonly found in supermarkets. If you can find it, it makes a difference.

The olive oil is crucial here—use the best you can afford. Greek olive oil tends to be more peppery and robust than Italian, which works perfectly with the strong flavors in this salad.

Ingredient Quality Guide

Tomatoes: Should feel heavy for their size and give slightly when pressed. Avoid anything that looks perfectly round—irregularly shaped heirloom varieties often have the best flavor.

Feta: Look for feta made from sheep's or goat's milk and stored in brine. It should be creamy white, not bright white, and have a tangy, salty flavor without being overwhelming.

Olives: Kalamata olives with pits have much better flavor than pitted ones. The pits protect the olive meat from oxidation.

Serving Suggestions

Serve horiatiki as a starter with warm pita bread and a glass of crisp white wine or ouzo. It's traditional to eat it before the main course, not alongside it.

In Greece, this salad is often served as a light lunch with just bread and wine—perfect for hot summer days when cooking feels impossible.

Remix Ideas

Caper addition: Add a tablespoon of capers for extra Mediterranean brightness.

Herb variation: Try fresh dill or parsley instead of or alongside the oregano.

Pepper upgrade: Add thin slices of green bell pepper for extra crunch and color.

Anchovy option: A few anchovy fillets add depth without making the salad fishy.

Perfect horiatiki should taste like you're sitting on a Greek island terrace watching the sunset over the Aegean. Every bite should remind you that sometimes the best recipes are the ones that get out of the way and let great ingredients shine. Serve it as the Greeks do—with good bread, better wine, and plenty of time to enjoy both the food and the company.

",[],"recipes/Greek Village Salad.md","/_repo/medias/bba18a3e977d0d5e94d72c0259a1b157dc3c4f15118ee091501b2d3a0e94bcbe-lg.webp",{"_8":96,"_10":97,"_12":98,"_54":115,"_56":116,"_58":117,"_60":118,"_62":119,"_64":120,"_66":67,"_68":69,"_70":67},"Shakshuka","shakshuka",{"_14":96,"_15":16,"_17":99,"_10":97,"_19":100,"_21":101,"_23":102,"_25":26,"_27":103,"_29":30,"_31":104,"_33":105,"_41":109,"_43":110,"_45":111,"_47":112,"_49":113,"_51":110,"_52":114},"2024-07-15T10:00:00Z","Silky eggs nestled in spiced tomato sauce - North Africa's gift to breakfast tables worldwide","main-dish","North African","25 minutes","medium",[106,81,107,108,37],"eggs","breakfast","one-pan","Mediterranean-rustic with golden morning light, terracotta and warm amber tones, cast iron cookware catching soft sunlight streaming through kitchen windows, fresh herbs scattered naturally, raccoon paw prints dusted in paprika on wooden cutting board","/_repo/medias/b0313acf35da07de95103c6e28f5da912d8f73eab07ff2297e8bee02c7cd9020-lg.webp","/_repo/medias/b0313acf35da07de95103c6e28f5da912d8f73eab07ff2297e8bee02c7cd9020-xs.webp","/_repo/medias/b0313acf35da07de95103c6e28f5da912d8f73eab07ff2297e8bee02c7cd9020-sm.webp","/_repo/medias/b0313acf35da07de95103c6e28f5da912d8f73eab07ff2297e8bee02c7cd9020-md.webp","/_repo/medias/b0313acf35da07de95103c6e28f5da912d8f73eab07ff2297e8bee02c7cd9020-xl.webp","Eggs simmered in spiced tomato sauce sounds wrong until that first bite proves you completely right. The yolk breaks and mingles with cumin-scented tomatoes, creating something that's part sauce, part breakfast, entirely worth getting up early for.","Eggs simmered in spiced tomato sauce sounds wrong until that first bite proves you completely right. The yolk breaks and mingles with cumin-scented tomatoes, creating something that's part sauce, part breakfast, entirely worth getting up early for.Now I make this whenever I want breakfast to feel like an occasion. The smell of cumin and paprika warming in olive oil fills the kitchen before the sun fully rises, and somehow that makes even a Tuesday feel special.Ingredients🍅 2 tablespoons olive oil🧄 1 large onion, diced🌶️ 1 red bell pepper, diced🧄 4 garlic cloves, minced🌶️ 1 teaspoon ground cumin🌶️ 1 teaspoon paprika🌶️ ¼ teaspoon cayenne pepper (adjust to taste)🍅 1 can (28 oz) crushed tomatoes🧂 ½ teaspoon salt🌿 ¼ cup fresh parsley, chopped🥚 6 large eggs🧀 ½ cup feta cheese, crumbled🌿 Fresh cilantro for garnish🍞 Warm pita bread for servingShakshuka ingredient preparationInstructionsBuild the base: Heat olive oil in a large cast iron skillet or heavy-bottom pan over medium heat. Add the onion and bell pepper, cooking for about 5 minutes until they start to soften. The onion should be translucent but not browned - we want sweetness, not caramelization here.Wake up the spices: Add garlic, cumin, paprika, and cayenne. Stir constantly for about 30 seconds until fragrant. This step is crucial - the spices need just enough heat to bloom but not burn. If you smell them getting toasty, pull the pan off the heat for a moment.Create the sauce: Pour in the crushed tomatoes and add salt. Let this simmer for 10-15 minutes, stirring occasionally, until the sauce thickens enough that a wooden spoon dragged across the bottom leaves a brief trail. Taste and adjust seasoning - this is your foundation, so it should be well-seasoned.Nestle the eggs: Use a spoon to create small wells in the sauce. Crack each egg into a small bowl first, then gently pour into a well. This prevents broken yolks and gives you control over placement. The eggs should be evenly spaced around the pan.Shakshuka cooking processThe gentle finish: Cover the pan and cook for 8-12 minutes, depending on how runny you like your yolks. I prefer them just set on the edges but still liquid in the center - they'll continue cooking from residual heat.Final touches: Remove from heat and immediately sprinkle with crumbled feta and fresh herbs. The cheese will start melting from the heat, creating little pockets of creamy richness.Serving & VariationsServe directly from the pan with warm pita bread for scooping. The combination of runny yolk, spiced tomato sauce, and bread is perfect - each bite should have all three elements.Green shakshuka: Replace tomatoes with a mixture of spinach, chard, and herbs for a verdant variation that's equally delicious.Meat lovers: Add crumbled merguez sausage or lamb when cooking the onions for extra richness.Heat seekers: Include diced jalapeños with the peppers and add harissa paste to the sauce.The beauty of shakshuka lies in its simplicity - eggs and tomatoes enhanced with warm spices. It's comfort food that happens to be elegant, breakfast that doubles as dinner, and proof that the best dishes often come from making the most of what you have on hand.Links to Morocco for more North African flavors and Mediterranean cooking techniques.","

Eggs simmered in spiced tomato sauce sounds wrong until that first bite proves you completely right. The yolk breaks and mingles with cumin-scented tomatoes, creating something that's part sauce, part breakfast, entirely worth getting up early for.

Now I make this whenever I want breakfast to feel like an occasion. The smell of cumin and paprika warming in olive oil fills the kitchen before the sun fully rises, and somehow that makes even a Tuesday feel special.

Ingredients

🍅 2 tablespoons olive oil
\n🧄 1 large onion, diced
\n🌶️ 1 red bell pepper, diced
\n🧄 4 garlic cloves, minced
\n🌶️ 1 teaspoon ground cumin
\n🌶️ 1 teaspoon paprika
\n🌶️ ¼ teaspoon cayenne pepper (adjust to taste)
\n🍅 1 can (28 oz) crushed tomatoes
\n🧂 ½ teaspoon salt
\n🌿 ¼ cup fresh parsley, chopped
\n🥚 6 large eggs
\n🧀 ½ cup feta cheese, crumbled
\n🌿 Fresh cilantro for garnish
\n🍞 Warm pita bread for serving

$\"Shakshuka$

Instructions

Build the base: Heat olive oil in a large cast iron skillet or heavy-bottom pan over medium heat. Add the onion and bell pepper, cooking for about 5 minutes until they start to soften. The onion should be translucent but not browned - we want sweetness, not caramelization here.

Wake up the spices: Add garlic, cumin, paprika, and cayenne. Stir constantly for about 30 seconds until fragrant. This step is crucial - the spices need just enough heat to bloom but not burn. If you smell them getting toasty, pull the pan off the heat for a moment.

Create the sauce: Pour in the crushed tomatoes and add salt. Let this simmer for 10-15 minutes, stirring occasionally, until the sauce thickens enough that a wooden spoon dragged across the bottom leaves a brief trail. Taste and adjust seasoning - this is your foundation, so it should be well-seasoned.

Nestle the eggs: Use a spoon to create small wells in the sauce. Crack each egg into a small bowl first, then gently pour into a well. This prevents broken yolks and gives you control over placement. The eggs should be evenly spaced around the pan.

$\"Shakshuka$

The gentle finish: Cover the pan and cook for 8-12 minutes, depending on how runny you like your yolks. I prefer them just set on the edges but still liquid in the center - they'll continue cooking from residual heat.

Final touches: Remove from heat and immediately sprinkle with crumbled feta and fresh herbs. The cheese will start melting from the heat, creating little pockets of creamy richness.

Serving & Variations

Serve directly from the pan with warm pita bread for scooping. The combination of runny yolk, spiced tomato sauce, and bread is perfect - each bite should have all three elements.

Green shakshuka: Replace tomatoes with a mixture of spinach, chard, and herbs for a verdant variation that's equally delicious.

Meat lovers: Add crumbled merguez sausage or lamb when cooking the onions for extra richness.

Heat seekers: Include diced jalapeños with the peppers and add harissa paste to the sauce.

The beauty of shakshuka lies in its simplicity - eggs and tomatoes enhanced with warm spices. It's comfort food that happens to be elegant, breakfast that doubles as dinner, and proof that the best dishes often come from making the most of what you have on hand.

Links to Morocco for more North African flavors and Mediterranean cooking techniques.

",[],"recipes/Shakshuka.md","/_repo/medias/e761a90b5fce95c6ce7bf2f7368068037e7ecc85f00d0abf540c6f8f8380dc4f-lg.webp","query","root","actionData","errors"]

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Watermelon Feta Mint Salad

Greek Village Salad

Shakshuka