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.

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Course: Breakfast

Cuisine: Middle Eastern

Keyword: Shakshuka, Shakshuka with Feta

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: 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