5.0 from 48 votes
Easy Shakshuka With Feta
Shakshuka with feta is great for brunch. Eggs are poached in a delicious tomato sauce flavored with warm spices and vegetables and then topped with creamy feta. Learn how to make this easy one skillet breakfast recipe and enjoy it any day of the week.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 servings
Calories: 240 kcal
Course:
Breakfast
Cuisine:
Mediterranean , Middle Eastern
Ingredients
- 2 tbsp olive oil
- 1 medium onion diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 2 tbsp tomato paste
- 1 oz can diced tomatoes
- 1/2 tsp cumin
- 1 tsp paprika
- 1 tsp kosher salt
- 4 large eggs
- 4 oz feta cheese
Instructions
- Heat the olive oil in a pan (cast iron would be ideal) over medium heat.
- Once the oil is shimmery, add in the diced onion and sauté for a few minutes until it's translucent. Add in the garlic followed by the bell pepper and cook for a few more minutes until the peppers start to soften.
- Add in the tomato paste and cook for a couple of minutes so it starts releasing its color.
- Add in the canned tomatoes, cumin, paprika and salt. Bring it to a simmer, lower the heat and let the mixture cook until it thickens and resembles stew.
- Using a wooden spoon, create 4 wells in the sauce and break the eggs into the wells.
- Cover and cook over medium low heat for 5 to 8 minutes until the eggs are to your preferred doneness. If you like them fully cooked, cook for longer and if you like the eggs runny, cook them for a shorter time.
Cup of Yum
Top with crumbled feta and serve with fresh bread.
Notes
- If red bell pepper isn't available, use green, yellow or orange bell pepper.
- I love adding some tomato paste to this dish to enhance the tomato flavor and give it a nice red color, but you can leave it out.
- It's possible to use fresh tomatoes for this recipe, however, my preference is canned because they already have a enough juice and give the shakshuka a better consistency.
- If desired, you can stir the feta into the shakshuka right before adding the eggs.
- Make ahead: Shakshuka is best served fresh, however, if you'd like to save time, you can make the sauce a day in advance and when you're ready to serve, heat it in a pan and break the eggs into it.
- Storage: Store the leftovers in an airtight container and refrigerate for up to 2 days.
Nutrition Information
Calories
240kcal
(12%)
Carbohydrates
8g
(3%)
Protein
11g
(22%)
Fat
18g
(28%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
211mg
(70%)
Sodium
1035mg
(43%)
Potassium
293mg
(8%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
1694IU
(34%)
Vitamin C
42mg
(47%)
Calcium
186mg
(19%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 240
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 8g | 3% |
| Protein | 11g | 22% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 211mg | 70% |
| Sodium | 1035mg | 43% |
| Potassium | 293mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1694IU | 34% |
| Vitamin C | 42mg | 47% |
| Calcium | 186mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.