Spicy Feta Shakshuka
This Spicy Feta Shakshuka features eggs gently poached in a richly seasoned tomato sauce with peppers, garlic, warm spices, and crumbled feta cheese. It's a flavorful one-skillet meal that's perfect for breakfast, brunch, lunch, or dinner.
Equipment
- Large skillet with lid
- Wooden spoon
- Knife
- Cutting board
- Measuring cups and spoons
- Serving plates
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 red chili pepper, finely minced (remove seeds for less heat)
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 (14-ounce) can diced tomatoes
- 1 cup tomato passata
- 4 large eggs
- 4 ounces feta cheese, crumbled
- ½ cup fresh parsley, finely chopped
- Warm crusty bread, for serving
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the onion, bell pepper, and chili pepper. Season with salt and black pepper.
- Cook for 3 to 4 minutes, stirring occasionally, until the vegetables soften.
- Stir in the garlic, cumin, coriander, and smoked paprika. Cook for another 1 to 2 minutes until fragrant.
- Add the diced tomatoes and tomato passata to the skillet and stir well.
- Increase the heat slightly and simmer the sauce for 5 to 6 minutes until it thickens.
- Using the back of a spoon, create four small wells in the tomato sauce.
- Carefully crack one egg into each well.
- Season the eggs lightly with salt and pepper.
- Cover the skillet with a lid and cook until the eggs reach your preferred doneness, about 4 minutes for runny yolks or 8 to 10 minutes for firmer yolks.
- Remove the skillet from the heat.
- Sprinkle the crumbled feta and chopped parsley over the top.
- Serve immediately with warm crusty bread for dipping.
Notes
- Tomato passata creates a smooth, rich sauce, but a mixture of tomato paste and water can be substituted if needed.
- For extra heat, leave the seeds in the chili pepper or add a pinch of crushed red pepper flakes.
- Covering the skillet helps the eggs cook evenly without drying out.
- Fresh parsley adds brightness, but cilantro can also be used.
- Serve with toasted sourdough, pita bread, or crusty artisan bread to soak up the flavorful sauce.
- Leftover tomato sauce can be refrigerated for up to 3 days. For the best texture, cook the eggs fresh just before serving.