Homemade Shakshuka with Feta
Eggs poached directly in a rich spiced tomato and pepper sauce and finished with creamy crumbled feta. This one pan North African dish is equally perfect for breakfast, lunch or dinner.
Spiced tomato sauce with soft poached eggs and salty feta all cooked in one skillet.
Nutrition per serving
Ingredients
base
spices
sauce
protein
topping
Instructions
Build the base
Heat olive oil in a large deep skillet over medium heat. Add the diced onion and bell pepper and cook for 7 to 8 minutes until soft and starting to caramelize. Add the minced garlic and cook for one more minute until fragrant and golden.
Bloom the spices
Add the cumin and smoked paprika directly to the softened vegetables and stir for 30 seconds until the spices are deeply fragrant and coat everything evenly. Blooming spices in the oil at this stage dramatically intensifies their flavor in the final sauce.
Simmer the sauce
Pour in the crushed tomatoes and stir to combine everything. Season generously with salt and pepper. Bring the sauce to a simmer and cook uncovered for 10 minutes until it thickens slightly and the flavors meld together. Taste and adjust seasoning.
Poach the eggs
Use a spoon to create 6 shallow wells in the tomato sauce. Crack one egg into each well carefully so the yolk remains intact. Cover the skillet with a lid and cook over medium low heat for 5 to 7 minutes. Cook for 5 minutes for runny yolks or 7 minutes for fully set yolks.
Finish and serve
Remove the skillet from heat and immediately scatter crumbled feta cheese over the top. Garnish with fresh parsley or cilantro if desired. Serve directly from the pan with crusty bread or warm pita for scooping up the sauce and eggs.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.