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Shakshuka with Feta

Shakshuka with Feta

Eggs gently poached in a spiced tomato and pepper sauce, finished with crumbled feta — a one-pan breakfast that's really a warm hug in a skillet.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 3 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.25 tsp chilli flakes (optional)
  • 1 can (28 oz) crushed tomatoes
  • 1 tsp salt, plus more to taste
  • 6 large eggs
  • 0.5 cup feta cheese, crumbled
  • 2 tbsp parsley, chopped, for garnish

Equipment

  • 1 Large skillet with lid

Method
 

  1. Heat olive oil in a large skillet over medium heat. Cook the onion and bell pepper for 5-6 minutes until softened.
  2. Add garlic, cumin, paprika and chilli flakes; cook for 1 minute until fragrant.
  3. Pour in the crushed tomatoes and salt, then simmer uncovered for 12-15 minutes until the sauce thickens slightly.
  4. Use a spoon to make 6 small wells in the sauce and crack an egg into each well.
  5. Cover and cook for 8-10 minutes, until the egg whites are set but the yolks are still soft.
  6. Scatter with feta and parsley, and serve straight from the skillet with warm crusty bread.

Notes

For firmer yolks, cook 2-3 minutes longer with the lid on.