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Shakshuka with Feta

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A delightful dish combining runny eggs nestled in a rich tomato and feta sauce, perfect for breakfast or brunch.

Ingredients

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  • 3 tablespoons extra-virgin olive oil
  • 1 large onion, halved and thinly sliced
  • 1 large red bell pepper, seeded and thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1/8 teaspoon ground cayenne (or to taste)
  • 1 (28-ounce) can whole plum tomatoes with their juices, coarsely chopped
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 5 ounces feta, crumbled
  • 6 large eggs
  • Chopped cilantro, for serving
  • Hot sauce, for serving (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat the olive oil in a large skillet over medium-low heat.
  3. Add the sliced onion and bell pepper to the skillet and cook gently until very soft, about 20 minutes.
  4. Once the vegetables are tender, add the sliced garlic and cook until fragrant, about 1 to 2 minutes.
  5. Stir in the cumin, paprika, and cayenne, cooking for about 1 minute.
  6. Pour in the coarsely chopped tomatoes and add salt and black pepper. Let it simmer until thickened, about 10 minutes.
  7. Gently stir in the crumbled feta cheese.
  8. Create wells in the sauce and crack the eggs into them.
  9. Transfer the skillet to the oven and bake until the eggs are just set, about 7 to 10 minutes.
  10. Sprinkle with chopped cilantro and serve hot with hot sauce if desired.

Notes

Serve with warm, crusty bread for dipping or a fresh salad for a complete meal.

Nutrition

Find it online: https://yummyfirst.com/mediterranean-egg-skillet-with-feta/