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Shakshuka with Feta

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4.9 from 109 reviews

A delightful North African dish featuring poached eggs in a spicy tomato sauce, perfect for a hearty breakfast or brunch.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 can (28 oz) crushed tomatoes
  • Salt and pepper to taste
  • 4 large eggs
  • Feta cheese, crumbled
  • Fresh parsley or cilantro, for garnish

Instructions

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the chopped onion and bell pepper, and sauté until softened.
  3. Stir in the minced garlic, ground cumin, and paprika, cooking for an additional minute.
  4. Add the crushed tomatoes, season with salt and pepper, and simmer for about 10 minutes until the sauce thickens.
  5. Create small wells in the sauce and crack the eggs into each well. Cover and cook until the eggs are set to your liking, about 5-8 minutes.
  6. Sprinkle with crumbled feta and garnish with fresh parsley or cilantro.

Notes

Serve warm alongside crusty bread or over quinoa. Leftovers can be stored in an airtight container for up to 3 days.

Nutrition

Find it online: https://www.pennykitchenz.com/shakshuka-with-feta/

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