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Shakshuka with Feta and Herbs

Shakshuka with feta and herbs simmers eggs in a thick, warmly spiced tomato sauce in a 12-inch skillet. Crumbled feta and fresh parsley and cilantro finish the dish with a salty, herbaceous touch.
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Prep Time 10 minutes
Cook Time 29 minutes
Total Time 39 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Middle Eastern
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the tomato sauce
  • 2 tbsp olive oil
  • 1 yellow onion medium, finely chopped
  • 1 red bell pepper medium, chopped
  • 3 cloves garlic minced
  • 1 tsp paprika
  • 0.5 tsp ground cumin
  • 1 can (28 oz) crushed tomatoes
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
For the eggs and topping
  • 6 eggs large
  • 0.5 cup feta crumbled
  • 2 tbsp fresh parsley chopped
  • 2 tbsp fresh cilantro chopped

Equipment

  • 1 12-inch skillet

Method
 

Cook the sauce
  1. Heat the olive oil in a 12-inch skillet over medium heat, then add the onion and bell pepper and cook for 6-8 minutes, stirring occasionally, until softened.
  2. Add the garlic, paprika, and cumin and cook for 30 seconds, stirring, until fragrant.
  3. Stir in the crushed tomatoes, salt, and black pepper, bring to a simmer, and cook uncovered over medium-low heat for 12-15 minutes, stirring occasionally, until the sauce thickens.
Add the eggs and finish
  1. Make 6 small wells in the sauce and crack an egg into each one, then cover the skillet and cook over low heat for 5-8 minutes, until the whites are set and the yolks reach your preferred doneness.
  2. Sprinkle the feta, parsley, and cilantro over the shakshuka and serve hot.

Notes

For the best texture, keep the sauce at a gentle simmer so it thickens without scorching. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the eggs can become rubbery. For a dairy-free option, use dairy-free feta.