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Flavorful Shakshuka with Feta

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A cozy and vibrant shakshuka recipe featuring eggs poached in a spiced tomato sauce, topped with creamy feta and fresh herbs. Perfect for quick dinners or relaxed weekend brunches.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 medium bell pepper, diced (red or yellow)
  • 1 can (28 ounces / 800 grams) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili flakes (optional)
  • Salt and pepper to taste
  • 4 large eggs, preferably at room temperature
  • 1/2 cup (75 grams) crumbled feta cheese
  • A handful each of fresh parsley and mint, chopped
  • 1 teaspoon freshly squeezed lemon juice (optional)

Instructions

  1. Heat the olive oil in a large skillet over medium heat for about 3-4 minutes until shimmering but not smoking.
  2. Add the chopped onion and sauté for 5-6 minutes until softened and translucent.
  3. Stir in the diced bell pepper and cook for another 4-5 minutes until softened but still slightly crisp.
  4. Add the minced garlic and cook for 30 seconds to 1 minute until fragrant, avoiding browning.
  5. Mix in smoked paprika, ground cumin, chili flakes, salt, and pepper. Toast the spices for about 1 minute, stirring regularly.
  6. Pour in the crushed tomatoes and tomato paste, stirring well to combine. Let the sauce simmer uncovered for 10-12 minutes until slightly thickened. Taste and adjust seasoning.
  7. Make little wells in the sauce with the back of a spoon and carefully crack the eggs into each well, keeping yolks intact.
  8. Cover the skillet with a lid and cook for 6-8 minutes until egg whites are set but yolks remain soft. Check periodically to avoid overcooking.
  9. Remove from heat and sprinkle crumbled feta cheese evenly over the top.
  10. Scatter chopped parsley and mint, then drizzle with lemon juice if using.
  11. Serve immediately with warm crusty bread or pita.

Notes

Use room temperature eggs for smoother poaching. Simmer sauce gently to avoid overcooking eggs. Add fresh herbs only at the end to preserve brightness. For a smoky twist, substitute smoked salt for regular salt. Leftovers keep well refrigerated for up to 3 days; reheat gently and add fresh eggs if desired.

Nutrition

Keywords: shakshuka, eggs, feta, tomato sauce, fresh herbs, easy dinner, brunch, vegetarian, gluten-free

Find it online: https://flurpchef.com/flavorful-shakshuka-with-feta-easy-homemade-recipe-with-fresh-herbs/