Shakshuka with Feta

by

Spice up your breakfast game with Shakshuka! This one-pan wonder is bursting with flavor, making it the perfect choice for brunch or a cozy dinner.

Ingredients

For the Base:

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 red bell peppers, diced
  • 4 cloves garlic, minced
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 cans (14 oz each) diced tomatoes
  • Salt and black pepper to taste

For the Eggs and Garnish:

  • 6 large eggs
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh cilantro, chopped
  • Warm pita bread or crusty bread for serving

Instructions

Making the Sauce Base:

  1. Heat olive oil in a large, deep skillet or cast-iron pan over medium heat.
  2. Add diced onions and bell peppers. Cook for 8-10 minutes until softened and onions are translucent.
  3. Add minced garlic and cook for another minute until fragrant.
  4. Stir in paprika, cumin, chili powder, and cayenne (if using). Toast the spices for 30 seconds.
  5. Add diced tomatoes with their juices. Season with salt and black pepper.
  6. Simmer uncovered for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.

Adding the Eggs:

  1. Using a spoon, make 6 wells in the sauce mixture.
  2. Crack an egg into each well.
  3. Cover the pan and cook for 5-8 minutes, or until the egg whites are set but yolks are still runny (or to your preferred doneness).

Finishing and Serving:

  1. Remove from heat and sprinkle with:
    • Crumbled feta cheese
    • Chopped parsley
    • Chopped cilantro
  2. Let rest for 2-3 minutes before serving.
  3. Serve hot with warm pita bread or crusty bread for dipping.

Tips:

  • Use high-quality canned tomatoes for best results
  • Keep an eye on the eggs as they cook – they can go from perfectly runny to overdone quickly
  • The sauce can be made ahead and reheated before adding the eggs
  • Adjust spice levels to your preference

Optional Additions:

  • Harissa paste for extra heat
  • Roasted red peppers
  • Spinach leaves
  • Za’atar seasoning
  • Greek yogurt on the side

Preparation Time: 15 minutes Cooking Time: 30-35 minutes Servings: 4-6 people

Storage: Best served immediately. Sauce base can be stored in the refrigerator for up to 3 days.

Note: This is a traditional Middle Eastern breakfast dish but makes a great meal any time of day.