Easy Shakshuka With Feta
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
240 kcal
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Course
Breakfast
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Cuisine
Mediterranean, Middle Eastern
Easy Shakshuka With Feta
Description
In this Easy Shakshuka With Feta, diced onions and bell peppers are sautéed in olive oil until softened, then combined with tomato paste and canned diced tomatoes. Cumin and paprika season the sauce, which is simmered until thickened into a flavorful stew. Eggs are cracked into wells made in the sauce and cooked covered until set to the preferred doneness. Feta cheese is either crumbled over or stirred in before cooking the eggs, providing a creamy, tangy contrast to the spiced tomato base.
The texture highlights tender vegetables and softly cooked eggs nestled in a rich, spiced sauce, making it a satisfying single-pan meal. The balance of paprika and cumin brings warmth without overwhelming heat, while the feta adds saltiness and creaminess.
Shakshuka is best served fresh and warm, often accompanied by bread to scoop the sauce and eggs. It can function well as a filling breakfast or a light dinner option. Leftovers should be reheated gently and can be stored refrigerated up to two days.
Peppers can be varied in color, and the tomato paste enhances the sauce's depth and color but is optional. Using canned tomatoes provides a consistent texture and flavor compared to fresh tomatoes for this preparation.
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 egg
- 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.
Top with crumbled feta and serve with fresh bread.
Notes
- If red bell peppers are unavailable, green, yellow, or orange peppers can be used instead.
- Tomato paste adds depth and color but may be omitted if preferred.
- Canned diced tomatoes yield a better sauce consistency than fresh tomatoes due to their juice content.
- Feta cheese can be stirred into the sauce before adding eggs for a different texture and flavor distribution.
- For convenience, the sauce can be prepared a day ahead and reheated before finishing with eggs.
- Store leftovers in airtight containers and refrigerate for up to two days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 240 kcal
% 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.
User Reviews
Overall Rating
5
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