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Shakshuka with Feta

A vibrant Middle Eastern skillet breakfast featuring eggs poached in a rich tomato and pepper sauce topped with creamy feta cheese and fresh herbs.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast & Brunch
Cuisine: Middle Eastern
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Shakshuka Base
  • 2 tbsp olive oil
  • 1 onion finely chopped
  • 1 red bell pepper diced
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 can crushed tomatoes 28 oz
  • 1 tbsp tomato paste
Eggs and Toppings
  • 5 eggs
  • 3/4 cup feta cheese crumbled
  • 2 tbsp parsley chopped
  • 2 tbsp cilantro chopped

Equipment

  • Cast iron skillet
  • Wooden spoon
  • Knife

Method
 

  1. Heat olive oil in a large skillet over medium heat and sauté onion until softened.
  2. Add diced bell pepper and cook until slightly tender.
  3. Stir in garlic, cumin, and paprika and cook until fragrant.
  4. Add crushed tomatoes and tomato paste, then simmer the sauce for about 10 minutes.
  5. Create small wells in the sauce and crack eggs into each well.
  6. Cover the skillet and cook until egg whites are set but yolks remain runny.
  7. Sprinkle crumbled feta cheese and fresh herbs on top before serving.

Notes

Serve with warm pita or crusty bread for dipping. For extra spice add chili flakes or harissa paste.