Description
This shakshuka with feta is a hearty and flavorful dish made with eggs poached in a rich tomato and pepper sauce, finished with creamy feta cheese. Perfect for breakfast, brunch, or a simple dinner served with crusty bread.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon chili flakes
- 1 can crushed tomatoes
- 4 large eggs
- 1/2 cup feta cheese, crumbled
- Salt and black pepper to taste
- Fresh parsley or cilantro for garnish
- Crusty bread for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes.
- Stir in the garlic, paprika, cumin, and chili flakes and cook for 1 minute until fragrant.
- Add the crushed tomatoes and season with salt and black pepper. Simmer for 10 to 15 minutes until slightly thickened.
- Use a spoon to create small wells in the sauce and crack the eggs into each well.
- Cover the skillet and cook until the egg whites are set but the yolks are still slightly runny, about 5 to 7 minutes.
- Sprinkle the feta cheese over the shakshuka and garnish with fresh parsley or cilantro.
- Serve immediately with crusty bread.
Notes
- Adjust the chili flakes to make the dish milder or spicier.
- Use canned diced tomatoes if crushed tomatoes are unavailable.
- Serve with pita bread or toasted sourdough.
- Leftover sauce can be refrigerated for up to 3 days.
- Add spinach or kale for extra vegetables.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 195 mg
