Shakshuka With Feta
A vibrant and aromatic dish featuring poached eggs in a rich sauce of tomatoes, peppers, and spices, topped with crumbled feta.
Ingredients
For the sauce
- 3 tablespoons extra-virgin olive oil
- 1 large onion, halved and thinly sliced
- 1 large red bell pepper, seeded and thinly sliced
- 3 cloves garlic, thinly sliced
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1/8 teaspoon ground cayenne, or to taste
- 28 ounces whole plum tomatoes, coarsely chopped with their juices
- 3/4 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon black pepper, plus more as needed
- 5 ounces feta, crumbled (about 1 1/4 cups)
For the eggs
- 6 large eggs
For serving
- Chopped cilantro
- Hot sauce Optional
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium-low heat.
- Add sliced onion and red bell pepper and cook until very soft, about 20 minutes.
- Add sliced garlic and cook for an additional 1-2 minutes until fragrant.
Cooking
- Stir in cumin, paprika, and cayenne pepper; cook for 1 minute.
- Pour in chopped tomatoes and their juices; season with salt and pepper.
- Let the mixture simmer for about 10 minutes until the tomatoes thicken.
- Fold in the crumbled feta cheese.
- Gently crack the eggs over the tomato mixture, spacing them out evenly.
- Transfer the skillet to the preheated oven and bake until eggs are just set, about 7 to 10 minutes.
Serving
- Sprinkle with chopped cilantro and serve immediately with hot sauce.
Notes
For best tasting results, allow bell peppers and onions to caramelize well. Swap regular paprika for smoked paprika for a different flavor. You can add vegetables like spinach or zucchini for extra nutrition. Toast some crusty bread to scoop up the sauce.