Description
A vibrant and flavorful North African-inspired dish, Shakshuka with Feta features eggs poached in a spiced tomato and red pepper sauce, topped with creamy feta and fresh herbs. It’s hearty, comforting, and perfect for brunch or dinner.
Ingredients
2 tablespoons olive oil
1 medium onion, diced
1 red bell pepper, diced
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/4 teaspoon ground cayenne pepper (optional)
1 can (28 oz) crushed tomatoes
Salt and black pepper to taste
4–6 large eggs
1/2 cup crumbled feta cheese
2 tablespoons fresh parsley or cilantro, chopped
Warm crusty bread or pita, for serving
Instructions
- Heat olive oil in a large skillet over medium heat.
- Sauté the diced onion and red bell pepper for 5–7 minutes, until softened and starting to caramelize.
- Add minced garlic, cumin, paprika, and cayenne (if using); cook for 1 minute to release their aromas.
- Pour in crushed tomatoes, season with salt and black pepper, and let the sauce simmer for 10–15 minutes until thickened.
- Make small wells in the sauce and crack an egg into each well.
- Cover the skillet and cook for 5–7 minutes, or until egg whites are set and yolks remain runny.
- Sprinkle crumbled feta on top and remove from heat.
- Garnish with chopped parsley or cilantro and serve warm with crusty bread or pita.
Notes
Use harissa or chopped jalapeños for a spicier version.
Stir in spinach or kale for added greens.
Use fresh tomatoes when in season (6–7 ripe medium tomatoes, chopped).
Shakshuka sauce can be made ahead and stored in the fridge for up to 3 days.
Reheat gently on the stove; avoid microwaving to preserve egg texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: North African
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 7g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 190mg
