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–+ servings

Shakshuka

Eggs gently poached in a spiced tomato and pepper sauce, finished with a scattering of crumbled feta.
Print Recipe
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Breakfast
Cuisine: Jewish
Servings: 4 servings
Calories: 260kcal

Ingredients

  • 2 tbsp olive oil
  • 1 onion diced
  • 1 red bell pepper diced
  • 3 cloves garlic minced
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 can (28 oz) crushed tomatoes
  • 6 large eggs
  • 1/2 cup crumbled feta
  • Chopped parsley, for garnish

Instructions

  • Heat olive oil in a large skillet over medium heat. Add onion and bell pepper, cooking 6–7 minutes until softened.
  • Add garlic, cumin, smoked paprika, and cayenne, cooking 1 minute until fragrant.
  • Pour in crushed tomatoes and simmer, uncovered, 12–15 minutes, until thickened.
  • Make small wells in the sauce and crack an egg into each one.
  • Cover and cook 6–8 minutes, until egg whites are set but yolks are still soft.
  • Scatter feta and parsley over the top and serve directly from the skillet.

Nutrition

Serving: 1serving | Calories: 260kcal | Protein: 15g | Fat: 19g | Fiber: 3g
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