5 from 699 votes
Shakshuka with Feta
Shakshuka with Feta combines a rich tomato and pepper stew enlivened by cumin, paprika, and coriander, into which eggs are cracked and baked until set. The addition of crumbled feta cheese melds into the sauce, adding creamy, tangy notes. This dish offers a savory, hearty texture with bright, warming spices, making it an ideal meal to enjoy with crusty bread for dipping.
Prep Time
10 mins
Cook Time
42 mins
Total Time
52 mins
Servings:
5
servings
Calories:
163 kcal
Course:
Breakfast, Dinner, Brunch
Cuisine:
Mediterranean, Middle Eastern, Arabian
Ingredients
- 1 tablespoon olive oil
- 1 onion sliced, medium
- 1 red bell pepper sliced, medium
- 2 cloves garlic minced, clove
- 2 14 ounce diced tomatoes canned
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon Coriander
- salt
- black pepper
- 5-6 egg
- 1/2 cup feta cheese plus more for serving, crumbled
- cilantro for garnish, fresh
- bread for serving, crusty
Instructions
- Preheat oven to 375°F degrees.
- Heat olive oil in a cast iron skillet over medium heat. Add the onions and peppers and cook for about 15 minutes until the onions become soft and translucent. Stir in garlic and cook for an additional minute until the garlic becomes fragrant.
- Pour the tomatoes, and add cumin, paprika and coriander. Season with salt and pepper. Bring to a boil, then reduce heat to low and simmer until the tomato sauce thickens like a stew, about 10-15 minutes. Stir in the crumbled feta cheese.
- Create 6 small nests in the tomato and feta sauce. Gently crack the eggs into the skillet over the tomatoes in the nests formed. Season with salt and pepper. Place the skillet in the oven to continue cooking until the eggs are set, about 8-12 minutes.
- Garnish with fresh cilantro, and serve with crusty bread or pita.
Cup of Yum
Notes
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days to maintain freshness.
- Red bell peppers can be substituted with green bell peppers for a milder flavor.
- Using fresh tomatoes instead of canned will alter the sauce’s consistency slightly.
- Serve with crusty bread or pita to enjoy the sauce and eggs together.
Nutrition Information
Calories
163kcal
(8%)
Carbohydrates
9g
(3%)
Protein
9g
(18%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Cholesterol
177mg
(59%)
Sodium
363mg
(15%)
Potassium
339mg
(7%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
1350IU
(27%)
Vitamin C
40.8mg
(45%)
Calcium
138mg
(14%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 5 servings
Amount Per Serving
Calories 163
% Daily Value*
| Calories | 163kcal | 8% |
| Carbohydrates | 9g | 3% |
| Protein | 9g | 18% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 177mg | 59% |
| Sodium | 363mg | 15% |
| Potassium | 339mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1350IU | 27% |
| Vitamin C | 40.8mg | 45% |
| Calcium | 138mg | 14% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.