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Shakshuka with Feta

A close-up of Shakshuka with Feta in a black skillet, featuring perfectly poached eggs in a rich tomato sauce, topped with crumbled feta cheese and fresh parsley.
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An easy recipe for shakshuka, featuring eggs poached in a spiced tomato and pepper sauce, finished with crumbled feta cheese. Perfect for brunch or a hearty breakfast any time of year.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 (28 ounce) can crushed tomatoes
  • Salt and black pepper to taste
  • 6 large eggs
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons chopped fresh cilantro or parsley

Instructions

  1. Heat olive oil in a large oven-safe skillet over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Add garlic and bell pepper, cook for another 5 minutes until pepper is tender.
  3. Stir in cumin, paprika, and cayenne pepper (if using). Cook for 1 minute until fragrant.
  4. Pour in crushed tomatoes, season with salt and pepper. Bring to a simmer, then reduce heat and cook for 10 minutes, stirring occasionally.
  5. Using a spoon, make 6 wells in the tomato sauce. Crack one egg into each well.
  6. Cover the skillet and cook for 5-8 minutes, or until the egg whites are set but the yolks are still runny. Alternatively, you can place the skillet under a broiler for a few minutes to cook the eggs.
  7. Remove from heat. Sprinkle with feta cheese and fresh cilantro or parsley.
  8. Serve immediately with crusty bread for dipping.

Notes

  • For a spicier shakshuka, add more cayenne pepper or a pinch of red pepper flakes.
  • You can substitute goat cheese for feta if preferred.
  • This dish is excellent for meal planning, as the sauce can be made ahead and reheated.

Nutrition

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