Shakshuka with Feta and Fresh Herbs
There are few things more satisfying than cracking eggs into a simmering, spiced tomato sauce and watching them slowly set into creamy, runny-yolked perfection. Shakshuka is one of those dishes that feels rustic and homey but tastes like something you'd pay good money for at a trendy brunch spot — and it takes about 25 minutes from stove to table.
This version builds a deeply flavored base of sweet peppers, onion, and garlic, simmered in crushed tomatoes laced with cumin, smoked paprika, and a pinch of cayenne. Crumbles of salty feta melt into the sauce as it bubbles, creating little pockets of creamy, tangy richness throughout. A generous shower of fresh cilantro and dill right at the end brightens everything up.
Serve it straight from the skillet with thick slices of crusty bread to mop up every last bit of that sauce. This is weekend brunch at its absolute finest.
Ingredients
- ● 6 pieces large eggs
- ● 1 can crushed tomatoes
- ● 1 large red bell pepper
- ● 1 medium yellow onion
- ● 4 cloves garlic
- ● 3 oz feta cheese
- ● 1 tsp ground cumin
- ● 1 tsp smoked paprika
- ● 1/4 tsp cayenne pepper
- ● 2 tbsp fresh cilantro
- ● 1 tbsp fresh dill
- ● 2 tbsp olive oil
- ● 1 tsp kosher salt
- ● 1/2 tsp black pepper
Instructions
- 1Heat the olive oil in a large, deep skillet (with a lid) over medium heat. Add the diced onion and bell pepper and cook, stirring occasionally, until softened and starting to caramelize, about 6-7 minutes.
- 2Add the garlic, cumin, smoked paprika, and cayenne. Stir constantly for 30 seconds until fragrant.
- 3Pour in the crushed tomatoes, season with salt and black pepper, and stir to combine. Bring to a simmer and cook for 5 minutes until the sauce thickens slightly.
- 4Scatter the crumbled feta evenly over the sauce. Using the back of a spoon, make 6 small wells in the sauce. Crack an egg into each well.
- 5Cover the skillet and cook over medium-low heat for 5-7 minutes until the egg whites are set but the yolks are still runny.
- 6Remove from heat, scatter the fresh cilantro and dill over the top, and serve immediately with crusty bread for dipping.
Nutrition Facts
| Calories | 280 |
|---|---|
| Protein | 16g |
| Carbohydrates | 15g |
| Fat | 18g |
