Easy Shakshuka With Feta
Shakshuka with feta is great for brunch. Eggs are poached in a delicious tomato sauce flavored with warm spices and vegetables and then topped with creamy feta. Learn how to make this easy one skillet breakfast recipe and enjoy it any day of the week.
Servings: 4 servings
Calories: 240kcal
Ingredients
- 2 tablespoon olive oil
- 1 medium onion diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 2 tablespoon tomato paste
- 1 15 oz can diced tomatoes
- ½ teaspoon cumin
- 1 tsp paprika
- 1 teaspoon kosher salt
- 4 large eggs
- 4 oz feta cheese
Instructions
- Heat the olive oil in a pan (cast iron would be ideal) over medium heat.
- Once the oil is shimmery, add in the diced onion and sauté for a few minutes until it's translucent. Add in the garlic followed by the bell pepper and cook for a few more minutes until the peppers start to soften.
- Add in the tomato paste and cook for a couple of minutes so it starts releasing its color.
- Add in the canned tomatoes, cumin, paprika and salt. Bring it to a simmer, lower the heat and let the mixture cook until it thickens and resembles stew.
- Using a wooden spoon, create 4 wells in the sauce and break the eggs into the wells.
- Cover and cook over medium low heat for 5 to 8 minutes until the eggs are to your preferred doneness. If you like them fully cooked, cook for longer and if you like the eggs runny, cook them for a shorter time.
Top with crumbled feta and serve with fresh bread.
Video
Notes
- If red bell pepper isn't available, use green, yellow or orange bell pepper.
- I love adding some tomato paste to this dish to enhance the tomato flavor and give it a nice red color, but you can leave it out.
- It's possible to use fresh tomatoes for this recipe, however, my preference is canned because they already have a enough juice and give the shakshuka a better consistency.
- If desired, you can stir the feta into the shakshuka right before adding the eggs.
- Make ahead: Shakshuka is best served fresh, however, if you'd like to save time, you can make the sauce a day in advance and when you're ready to serve, heat it in a pan and break the eggs into it.
- Storage: Store the leftovers in an airtight container and refrigerate for up to 2 days.
Nutrition
Calories: 240kcal | Carbohydrates: 8g | Protein: 11g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 211mg | Sodium: 1035mg | Potassium: 293mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1694IU | Vitamin C: 42mg | Calcium: 186mg | Iron: 2mg