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Mediterranean Shakshuka with Feta & Herbs

Mediterranean Shakshuka with Feta & Herbs

Breakfast
Prep Time
15min
Cook Time
30min
Servings
5
Calories
320
Chef's Note

For the best flavor, allow the tomato sauce to simmer long enough to develop depth. The key to perfect shakshuka is timing the eggs - they should be added only after the sauce has thickened properly. If you can't find za'atar, substitute with a mix of dried thyme, sesame seeds, and sumac. This dish reheats well, though the eggs will continue to cook, so consider slightly undercooking them initially if making ahead.

Tags
Mediterranean
eggs
breakfast
vegetarian
gluten-free
high-protein
one-pan
feta
herbs
tomato-based
Ingredients

  • 3 tablespoons olive oil

  • 1 large, diced yellow onion

  • 1 large, diced red bell pepper

  • 4 cloves, minced garlic

  • 1 teaspoon cumin

  • 1 teaspoon paprika

  • 1/2 teaspoon cayenne pepper

  • 28 ounces canned crushed tomatoes

  • 2 tablespoons tomato paste

  • 1 teaspoon za'atar spice blend

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 10 whole large eggs

  • 6 ounces, crumbled feta cheese

  • 1/4 cup, chopped fresh parsley

  • 2 tablespoons, chopped fresh mint

  • 2 tablespoons, chopped fresh dill

  • 1 whole, cut into wedges for serving lemon

Instructions
  • 1

    Heat 3 tablespoons of olive oil in a large, deep skillet over medium heat. Add the diced onion and red bell pepper and cook for 8 minutes until softened.

  • 2

    Add 4 minced garlic cloves to the skillet and cook for 1 minute until fragrant.

  • 3

    Stir in 1 teaspoon cumin, 1 teaspoon paprika, and 1/2 teaspoon cayenne pepper. Toast the spices for 30 seconds until aromatic.

  • 4

    Pour in 28 ounces of crushed tomatoes and add 2 tablespoons of tomato paste. Stir well to combine.

  • 5

    Add 1 teaspoon za'atar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Simmer the sauce for 10 minutes until it begins to thicken, stirring occasionally.

  • 6

    Using the back of a spoon, create 10 wells in the sauce. Crack an egg into each well.

  • 7

    Cover the skillet and cook for 6-8 minutes, or until the egg whites are set but the yolks are still runny (cook longer if you prefer firmer yolks).

  • 8

    Sprinkle the crumbled feta cheese over the dish and cook uncovered for 2 minutes more.

  • 9

    Remove from heat and garnish with 1/4 cup chopped parsley, 2 tablespoons chopped mint, and 2 tablespoons chopped dill.

  • 10

    Serve hot with lemon wedges on the side, accompanied by warm pita bread or crusty sourdough if desired (not included in nutrition information).

Nutrition Information (per serving)
320
Calories
18g
Protein
14g
Carbs
22g
Fat
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