Easy Shakshuka with Feta
Shakshuka with feta features eggs gently cooked in a spiced tomato and pepper sauce with creamy feta for a satisfying skillet meal.
Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 1 red bell pepper diced
- 3 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1/4 tsp chili flakes optional
- 1 can / 28 oz / 795 g crushed tomatoes
- 1/2 tsp salt
- Black pepper to taste
- 6 large eggs
- 1/2 cup crumbled feta 75 g
- 2 tbsp chopped parsley or cilantro
Instructions
- Heat olive oil in a large skillet over medium heat.
- Cook onion and bell pepper until softened.
- Add garlic, cumin, paprika and chili flakes and stir for 30 seconds.
- Add crushed tomatoes, salt and pepper and simmer 10–15 minutes until thickened.
- Make six small wells in the sauce and crack an egg into each.
- Cover and cook over low heat until egg whites are set and yolks reach your preferred doneness, following appropriate egg-safety guidance.
- Sprinkle with feta and herbs and serve immediately.
Notes
Cooking times can vary by equipment and ingredient size. Nutrition information is an estimate and may vary based on ingredients, brands, and portion sizes.