Spicy Feta and Egg Shakshuka
A vibrant and flavorful Mediterranean breakfast dish featuring eggs gently poached in a rich, spiced tomato and pepper sauce. This shakshuka is elevated with creamy feta cheese and a hint of chili for a delightful spicy-umami kick.
Prep Time
35 min
Difficulty
Easy
Servings
2
Calories
350 kcal
Instructions
- 1
Heat olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes.
~7 min - 2
Add the minced garlic, cumin, smoked paprika, and red pepper flakes. Cook for 1 minute until fragrant.
~1 min - 3
Pour in the crushed tomatoes, season with salt and black pepper, and stir well. Bring to a simmer and cook for 10 minutes, allowing the sauce to thicken slightly.
~10 min - 4
Make four wells in the tomato sauce using the back of a spoon. Carefully crack an egg into each well.
~2 min - 5
Cover the skillet with a lid and cook for 5-8 minutes, or until the egg whites are set but the yolks are still runny.
~8 min - 6
Crumble the feta cheese over the shakshuka and garnish with fresh parsley.
- 7
Serve immediately, optionally with crusty bread for dipping.
Tips
- For a spicier kick, add more red pepper flakes or a pinch of cayenne pepper.
- Serve with warm pita bread or toasted sourdough to soak up the delicious sauce.
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