Shakshuka with Feta

5 from 411 votes

Shakshuka with Feta is a one skillet meal like eggs in purgatory. Eggs are poached in a spiced tomato sauce with caramelized onions and sprinkled with feta!

Course Breakfast, Brunch, Dinner

Cuisine Arabic, Mediterranean, Middle Eastern

Prep Time 10

Cook Time 42

Total Time 52

Servings servings

Calories 163kcal

Author Yumna Jawad

Equipment

Ingredients

1 tablespoon olive oil
1 medium onion sliced
1 medium red bell pepper sliced
2 cloves garlic clove minced
2 14 ounce canned diced tomatoes
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon coriander
Salt and pepper
5-6 eggs
1/2 cup crumbled feta cheese plus more for serving
Fresh cilantro for garnish
Crusty bread for serving

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.

Video

Notes

Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.

Substitutes: For best results, follow the recipe as is. However you can substitute the red peppers for green peppers. You can also use fresh tomatoes instead of canned tomatoes, but the consistency will be slightly different.

* Please note the nutrition label does not include the bread.

Nutrition