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Shakshuka with Feta

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A one-pan wonder bursting with Middle Eastern flavors, featuring eggs nestled in a rich, spiced tomato sauce and topped with creamy feta.

Ingredients

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  • 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

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the chopped onion and bell pepper to the skillet and sauté until softened, about 5-7 minutes.
  3. Stir in the minced garlic, cumin, and smoked paprika, and cook for another minute.
  4. Pour in the can of crushed tomatoes, and season with salt and pepper. Simmer for 10-15 minutes until the sauce thickens.
  5. Make small wells in the sauce and crack the eggs into each well.
  6. Cover the skillet and cook until the eggs are just set, about 5-7 minutes.
  7. 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

Find it online: https://ameliasweets.com/2026/07/29/shakshuka-with-feta-2/

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