5 from 32 votes
Easy Shakshuka With Feta
Easy Shakshuka with Feta is a tomato-based stew with eggs poached directly in the spicy sauce, enriched with cumin, paprika, and topped with tangy feta cheese. The dish features a soft texture from the cooked eggs set in the thickened tomato and bell pepper mixture. It is a hearty, flavorful dish ideal for breakfast, brunch, or light dinner.
Prep Time
10 mins
Cook Time
30 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 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
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.