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Shakshuka with Feta

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A delightful North African and Middle Eastern breakfast dish featuring poached eggs in a spicy tomato sauce, garnished with crumbled feta.

Ingredients

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  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 bell pepper, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 can (28 ounces) crushed tomatoes
  • Salt and pepper to taste
  • 4–6 eggs
  • Feta cheese, crumbled
  • Fresh parsley or cilantro for garnish

Instructions

  1. Heat the olive oil in a large skillet over medium heat until it glistens.
  2. Add the diced onion and bell pepper to the skillet and sauté until softened, about 5-7 minutes.
  3. Stir in the minced garlic, cumin, and paprika, cooking for another minute.
  4. Pour in the crushed tomatoes and add salt and pepper to taste. Bring to a simmer and let bubble for 10-15 minutes.
  5. Create small wells in the sauce and crack an egg into each well. Cover and cook until the eggs are done to your liking.
  6. Sprinkle crumbled feta cheese over the top and garnish with fresh parsley or cilantro.

Notes

Serve with crusty bread or pita for scooping. Adjust spices to your taste; add heat with cayenne or jalapeños if desired.

Nutrition

Find it online: https://ameliasweets.com/2026/07/16/shakshuka-with-feta/