Shakshuka with Feta and Herbs
Eggs poached directly in a spiced tomato and pepper sauce then crowned with creamy feta and fresh herbs. This North African classic is a one pan wonder that feeds a crowd effortlessly.
Spiced tomato braised eggs finished with crumbled feta and fresh parsley.
Nutrition per serving
Ingredients
eggs
sauce
spices
topping
cooking
Instructions
Saute the vegetables
Heat olive oil in a large oven safe skillet over medium heat. Add the diced onion and bell pepper and cook for 6 to 7 minutes until softened and lightly caramelized. Add the minced garlic and cook for 1 more minute until fragrant.
Build the tomato sauce
Add cumin and smoked paprika to the softened vegetables and stir for 30 seconds to toast the spices. Pour in the crushed tomatoes and stir to combine. Season generously with salt and black pepper. Simmer the sauce uncovered for 10 minutes until it thickens slightly.
Add the eggs
Use a spoon to create 6 small wells in the tomato sauce. Crack one egg carefully into each well. Do not stir the sauce after adding the eggs or the yolks will break.
Cover and cook eggs
Cover the skillet with a lid and cook over medium low heat for 8 to 10 minutes. Check after 8 minutes. The whites should be fully set while the yolks remain jammy and slightly runny. Remove from heat immediately to prevent overcooking.
Garnish and serve
Scatter crumbled feta cheese and fresh chopped parsley generously over the top of the shakshuka. Serve directly from the skillet at the table with warm crusty bread or pita for dipping into the rich sauce.
Substitutions
Common mistakes
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