Description
A vibrant and flavorful Shakshuka featuring poached eggs in a spiced tomato and bell pepper sauce, topped with fresh parsley and crumbled feta. Perfect for breakfast, brunch, or any meal.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced small
- 1 red bell pepper, cut into very thin strips
- 4 garlic cloves, minced
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- ½ teaspoon ground turmeric
- ¼ teaspoon pepper
- 1 28-ounce can crushed tomatoes (fire roasted preferred)
- ¼ cup chopped parsley
- 6 large eggs
- ¼ cup crumbled feta
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onion and red bell pepper, sauté until softened, about 5-7 minutes.
- Add minced garlic, paprika, oregano, cumin, salt, turmeric, and pepper. Stir and cook for 1-2 minutes until fragrant.
- Add crushed tomatoes, reduce heat, and simmer for 10-15 minutes until the sauce thickens slightly.
- Make small wells in the sauce and crack the eggs into each well.
- Cover the skillet and cook for 6-10 minutes, until eggs are set to your desired doneness.
- Sprinkle chopped parsley and crumbled feta over the top before serving.
- Serve warm with crusty bread or pita for dipping.
Notes
- For a spicier version, add red pepper flakes or chopped chili peppers.
- Adjust egg cooking time depending on whether you prefer runny or firm yolks.
- Leftovers can be refrigerated for up to 2 days; reheat gently on the stovetop.
- Optional: add olives or sautéed spinach for extra flavor and texture.
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 220
- Sugar: 7g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 185mg
Keywords: shakshuka, poached eggs in tomato sauce, Middle Eastern breakfast, vegetarian brunch, easy shakshuka recipe