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    Home » Recipes » Mediterranean Breakfast

    Updated: Feb 3, 2023 by Eva · This post may contain affiliate links · 1 Comment

    Shakshuka With Feta

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    shakshuka_with feta_Recipe

    Shakshuka With Feta Recipe

    Shakshuka with Feta cheese is a perfect breakfast for dinner option.  It's a one-skillet Middle Eastern recipe of poached eggs in a flavorful tomato and sweet pepper sauce spiced with cumin, sweet paprika, and cayenne, chili or red pepper flakes. 

    This recipe departs slightly from tradition with the addition of salty feta cheese crumbles that melt into the sauce, creating a harmonious base for the poached eggs.

    Shakshuka is not only incredibly flavorful, but it's also healthy, vegetarian, made with 100% natural and clean ingredients, low carb, gluten-free, and paleo.

     

    shakshuka_with_feta_ingredients

    Ingredients

    Made from wholesome, all-natural ingredients, shakshuka is really easy to make.

    •  extra virgin olive oil
    • onion
    •  red bell pepper
    • yellow bell pepper
    • fresh garlic
    • ground cumin
    • sweet paprika
    • red pepper flakes
    • tomatoes - can use whole, diced or crushed
    • kosher salt
    • black pepper
    • feta cheese, crumbled
    • eggs
    • parsley, for garnish

     

    What Is Shakshuka?

    Shakshuka is a classic North African and Middle Eastern dish and one that's eaten for breakfast or any meal of the day.  It's made from simple, healthy ingredients and is vegetarian.

    In fact, the word Shakshuka literally means "a mixture" and the traditional version uses tomatoes, onions, and spices as the base with poached eggs on top.

    shakshuka_with_Feta_recipe

    How Do You  Make Shakshuka

    It's really easy to make shakshuka, especially if you use canned tomatoes, though fresh tomatoes can be used as well.  Dice an onion, red, and yellow bell peppers and add to a skillet with olive oil.  Stir the veggies and cook for about 10 minutes over medium-low heat until they become soft and translucent.

    Then add the sliced garlic and spices and stir until combined.

    Add the crushed tomatoes and simmer the sauce until thickened - about 10 minutes.   You can also use whole peeled tomatoes or diced tomatoes.  The option is yours depending on your preference of tomato chunks in the sauce.  I went with crushed tomatoes which resulted in a dreamy sauce consistency without chunks of tomatoes.

    Stir in the crumbled feta cheese.

    Use a spoon to create indentations in the sauce, then gently crack the eggs into the indentations.

    Place the lid over the skillet and poach the eggs until set - about 8 to 10 minutes.

    Garnish with chopped parsley.

    What to Serve With Shakshuka?

    Shakshuka is a perfect meal on its own, but I like to serve it with toasted bread, pita, or naan to sop up all the delicious sauce.

    The eggs should still be runny, so you'll get runny yolk with the flavorful sauce in every bite!

     

    shakshuka_with_Feta

    Additional Easy Breakfast Ideas

    Spinach Caprese Frittata

    Spring Frittata With Asparagus and Feta

    Citrus Fruit Yogurt Bowl

    Shakshuka with Feta

    Shakshuka is a perfect breakfast for dinner option.  It’s a one-skillet recipe of pouched eggs in a tomato and sweet pepper sauce spiced with cumin, sweet paprika, and cayenne or red pepper flakes.
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast
    Cuisine: Middle Eastern
    Keyword: Shakshuka, Shakshuka with Feta
    Prep Time: 5 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 5 servings
    Calories: 317kcal
    Author: Eva

    Ingredients

    • 3 tablespoons extra virgin olive oil
    • 1 large onion sliced
    • 1 large red bell pepper chopped into ½" pieces
    • 1 large yellow bell pepper chopped into ½" pieces
    • 3 cloves garlic thinly sliced
    • 2 teaspoons ground cumin
    • 1 ½ teaspoons sweet paprika
    • ⅛ teaspoon red pepper flakes or to taste
    • 1 28-ounce can O Organics crushed tomatoes
    • ¾ teaspoon kosher salt
    • ¼ teaspoon black pepper
    • 5 oz feta cheese crumbled
    • 5 - 6 large eggs
    • chopped parsley for garnish

    Instructions

    • Heat the oil in a large skillet over medium-low heat.  Add the sliced onions and bell peppers.  Cook until soft, about 20 minutes.
    • Add the sliced garlic and cook for about 2 minutes, until fragrant.
    • Add the cumin, paprika, salt, pepper and red pepper flakes and stir well to combine.
    • Add the crushed tomatoes and simmer the sauce until thickened - about 10 minutes.
    • Stir in the crumbled feta cheese.
    • Gently crack the eggs into the skillet directly into the sauce.  Season the eggs with salt and pepper.
    • Cover the skillet with the lid until the eggs are set - about 8 to 10 minutes.
    • Garnish with chopped parsley.

    Nutrition

    Calories: 317kcal | Carbohydrates: 8g | Protein: 17g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 385mg | Sodium: 815mg | Potassium: 322mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1757IU | Vitamin C: 76mg | Calcium: 216mg | Iron: 3mg
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    Meet Eva

    Yiasou! Welcome to Mediterranean Savor, a food and lifestyle blog brought to you by Eva Vasilas-Fry, a first-generation Greek-American food journalist and recipe creator.

    My inspiration for this site is to document and share authentic family recipes that my parents and extended Greek family have brought over with them to create a legacy for my own family. Secondarily, my goal is to create and share modern Mediterranean recipes that support a healthy lifestyle and the Mediterranean diet.

    Reader Interactions

    Comments

    1. Arthur says

      July 14, 2021 at 5:36 pm

      Very good recipe. Tried it this am - 5 stars! Made two batches, one per your recipe above, another with addition of bacon crumbles - both were hits here!!

      Reply
    5 from 1 vote (1 rating without comment)

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    About Mediterranean Savor Eva Fry

    Hi, I'm Eva! As a daughter of Greek immigrants, I grew up eating authentic Mediterranean foods and now create my own that I would like to share with you.

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