Shakshuka With Feta
This Shakshuka with Feta is a bold, savory Middle Eastern dish made with poached eggs in a spiced tomato and pepper sauce, finished with creamy feta cheese. Perfect for breakfast, brunch, or even a light dinner, it’s hearty, healthy, and full of flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2–4 servings
- Category: Breakfast, Brunch, Main Course
- Method: Sautéing, Poaching
- Cuisine: Middle Eastern, Mediterranean
- Diet: Vegetarian
Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (14 oz) crushed tomatoes
- Salt and black pepper, to taste
- 4 large eggs
- 1/2 cup crumbled feta cheese
- Fresh parsley or cilantro, chopped (for garnish)
- Crusty bread or pita, for serving
Instructions
- Heat olive oil in a skillet over medium heat. Add onion and red bell pepper; sauté until softened, about 5–7 minutes.
- Stir in garlic, cumin, paprika, and cayenne. Cook for 1 minute until fragrant.
- Pour in crushed tomatoes, season with salt and pepper, and simmer for 10–15 minutes, stirring occasionally, until the sauce thickens.
- Make small wells in the sauce and crack the eggs into each one. Cover the skillet and cook for 5–7 minutes, or until egg whites are set but yolks are still runny (or to your desired doneness).
- Sprinkle crumbled feta over the top and remove from heat.
- Garnish with chopped parsley or cilantro. Serve with warm crusty bread or pita for dipping.
Notes
- Add spinach or kale for extra greens.
- Adjust the spice level by increasing or omitting the cayenne.
- Use fresh tomatoes if in season – just simmer longer to break them down.
- Make it vegan by omitting eggs and feta and adding chickpeas instead.
Find it online: https://yumfamilyrecipes.com/shakshuka-with-feta/
