5 from 2 votes
Easy Shakshuka Recipe with Feta
This Easy Shakshuka Recipe with Feta is a one-skillet meal made with simmered veggies, fragrant spices, and gently-poached eggs. The rich flavors make for a perfectly comforting breakfast or brunch that takes less than 30 minutes to make.
Prep Time
15 mins
Cook Time
10 mins
Total Time
27 mins
Servings:
4
-5
Calories:
370 kcal
Course:
Breakfast, Dinner
Cuisine:
Mediterranean, Vegan
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 shallot sliced
- 1 red bell pepper seeded and thinly sliced, large
- 3 garlic thinly sliced, cloves
- 1 teaspoon cumin ground
- 1 teaspoon paprika sweet
- ⅛ teaspoon cayenne pepper or to taste, ground
- 28 oz whole plum tomatoes one can, coarsely chopped, canned, with juices
- ¾ teaspoon kosher salt plus more as needed
- ¼ teaspoon black pepper plus more as needed
- 5 ounces feta cheese crumbled (about 1 1/4 cups
- 6 egg large
- cilantro for serving, or parsley, chopped
Instructions
- Preheat the oven to 375F.
- Slice the onion, bell pepper, and garlic cloves. Coarsely chop the tomatoes and finely chop the cilantro.
- Heat a large skillet over medium-low heat. Add olive oil and heat until shimmering. Add shallots and bell pepper; cook stirring occasionally until slightly tender.
- Add garlic and continue cooking for 2 minutes more. Now stir in the chopped tomatoes and all the spices.
- Mix well and cook until tomatoes are softened, mash with the wooden spoon to form a thick sauce, then let it simmer for about 10 minutes. Taste and adjust the salt and pepper.
- Next, use a large spoon to make small wells in the sauce. Crack the eggs into each well. Season the eggs with some salt and pepper. Sprinkle crumbled feta on top.
- Now transfer the skillet to the preheated oven and bake for 7-10 minutes until eggs are done to your liking.
- Garnish with chopped cilantro or parsley and enjoy!
Cup of Yum
Notes
- Shallots: You can also use finely chopped yellow onion.
- Red bell pepper: You can also use yellow or orange bell peppers.
- Sweet paprika: If you prefer a spicy base, you can use chipotle powder instead.
- Canned whole tomatoes: You can also use diced canned tomatoes.
- Feta: Leave off the feta to make the dish dairy-free.
- If you like your eggs more done, increase the baking time slightly.
Nutrition Information
Calories
370kcal
(19%)
Carbohydrates
22g
(7%)
Protein
18g
(36%)
Fat
25g
(38%)
Saturated Fat
9g
(45%)
Cholesterol
277mg
(92%)
Sodium
1192mg
(50%)
Potassium
828mg
(18%)
Fiber
5g
(20%)
Sugar
13g
(26%)
Vitamin A
2204IU
(44%)
Vitamin C
58mg
(64%)
Calcium
292mg
(29%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4 -5
Amount Per Serving
Calories 370
% Daily Value*
| Calories | 370kcal | 19% |
| Carbohydrates | 22g | 7% |
| Protein | 18g | 36% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 277mg | 92% |
| Sodium | 1192mg | 50% |
| Potassium | 828mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 13g | 26% |
| Vitamin A | 2204IU | 44% |
| Vitamin C | 58mg | 64% |
| Calcium | 292mg | 29% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.