Shakshuka with Feta Herbs (Print Version)
Eggs in spiced tomato sauce with feta, herbs, and bell pepper. Fast, flavorful, and perfect for any meal.
# What You'll Need:
→ Main Ingredients
01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, diced
03 - 2 garlic cloves, minced
04 - 1 medium red bell pepper, diced
05 - 1 can (14.5 ounces) diced tomatoes
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon ground cumin
08 - 4 large eggs
09 - 1/2 cup crumbled feta cheese
10 - Fresh parsley or cilantro, chopped
11 - Kosher salt
12 - Freshly ground black pepper
# Steps to Follow:
01 - Heat olive oil in a large skillet over medium heat. Add onion, garlic, and bell pepper. Sauté until softened and translucent, about 5 minutes.
02 - Stir in diced tomatoes, smoked paprika, and cumin. Season with salt and pepper. Simmer uncovered for 10 minutes, allowing sauce to thicken.
03 - Make small wells in the tomato sauce and gently crack an egg into each well. Cover the skillet and cook until the egg whites are set but yolks remain runny, 5 to 7 minutes.
04 - Remove from heat. Top with crumbled feta and fresh herbs. Serve immediately.
# Additional Tips::
01 -
- Quick and easy weeknight meal
- Vegetarian friendly and full of flavor
- Perfect for using up pantry staples
- One pan means fast clean up
02 -
- High in protein and packed with veggies
- Naturally gluten free
- Great for breakfast lunch or dinner
03 -
- Use a wide nonstick or cast iron skillet so the sauce and eggs spread out and set evenly
- Crack eggs into a small bowl first to avoid shells and gently slide into sauce
- Let the feta and herbs rest on top just a minute so they stay bright and fresh