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Shakshuka with Feta & Fresh Herbs

Shakshuka with Feta & Fresh Herbs

Breakfast
Prep Time
15min
Cook Time
30min
Servings
1
Calories
420
Chef's Note

For the best flavor, allow the tomato sauce to simmer until it's thick and rich before adding the eggs. If you like a spicier shakshuka, add a pinch more cayenne or a diced jalapeño with the bell pepper. This dish is also wonderful with a dollop of Greek yogurt on top for extra creaminess.

Tags
eggs
Mediterranean
vegetarian
one-pan
savory
weekend
protein-rich
hearty
brunch
Ingredients

  • 1 tablespoon olive oil

  • 1/2 medium, diced yellow onion

  • 1/2 medium, diced red bell pepper

  • 2 cloves, minced garlic

  • 1/2 teaspoon cumin

  • 1/2 teaspoon paprika

  • 1/8 teaspoon cayenne pepper

  • 1 cup crushed tomatoes

  • 1 tablespoon tomato paste

  • 2 large eggs

  • 2 tablespoons, crumbled feta cheese

  • 1 tablespoon, chopped fresh parsley

  • 1 teaspoon, chopped fresh mint

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1 slice, toasted (for serving) whole grain bread

Instructions
  • 1

    Heat 1 tablespoon of olive oil in a medium-sized skillet over medium heat.

  • 2

    Add 1/2 diced yellow onion and cook for 4-5 minutes until softened and translucent.

  • 3

    Add 1/2 diced red bell pepper and continue cooking for another 3-4 minutes until the pepper begins to soften.

  • 4

    Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.

  • 5

    Add 1/2 teaspoon cumin, 1/2 teaspoon paprika, and 1/8 teaspoon cayenne pepper. Stir to coat the vegetables and toast the spices for about 1 minute.

  • 6

    Pour in 1 cup of crushed tomatoes and 1 tablespoon of tomato paste. Stir well to combine.

  • 7

    Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Bring the sauce to a simmer and cook for 8-10 minutes until it thickens slightly, stirring occasionally.

  • 8

    Using the back of a spoon, create two wells in the sauce. Crack 1 egg into each well.

  • 9

    Cover the skillet and cook for 5-7 minutes, or until the egg whites are set but the yolks are still runny (or cook longer if you prefer firmer yolks).

  • 10

    Remove from heat and sprinkle with 2 tablespoons of crumbled feta cheese, 1 tablespoon of chopped parsley, and 1 teaspoon of chopped mint.

  • 11

    Serve immediately with a slice of toasted whole grain bread for dipping.

Nutrition Information (per serving)
420
Calories
22g
Protein
32g
Carbs
24g
Fat
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