Shakshuka with Feta
A one-pan wonder bursting with Middle Eastern flavors, featuring eggs nestled in a rich, spiced tomato sauce and topped with creamy feta.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 can (28 ounces) crushed tomatoes
- 4 large eggs
- 1/2 cup feta cheese, crumbled
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and bell pepper to the skillet and sauté until softened, about 5-7 minutes.
- Stir in the minced garlic, cumin, and smoked paprika, and cook for another minute.
- Pour in the can of crushed tomatoes, and season with salt and pepper. Simmer for 10-15 minutes until the sauce thickens.
- Make small wells in the sauce and crack the eggs into each well.
- Cover the skillet and cook until the eggs are just set, about 5-7 minutes.
- Sprinkle crumbled feta cheese on top and garnish with fresh parsley or cilantro before serving.
Notes
Serve with crusty bread or pita. Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 370mg
Find it online: https://ameliasweets.com/2026/07/29/shakshuka-with-feta-2/