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Easy Shakshuka with Feta (One Skillet, 30 Minutes)

Easy Shakshuka with Feta

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Eggs poached in a smoky tomato-pepper sauce with feta and fresh herbs, all in one skillet. The Mediterranean answer to weekend brunch, and honest weeknight dinner too.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3 servings
Course: Breakfast
Cuisine: Mediterranean
Calories: 373
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 large eggs
  • 28 oz canned crushed tomatoes 1 can
  • 1 red bell pepper diced
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/3 cup crumbled feta cheese
  • 1/4 cup fresh parsley or cilantro chopped

Equipment

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Method
 

  1. Heat the olive oil in a large deep skillet over medium heat. Cook the onion and bell pepper 5–6 minutes until soft.
  2. Add the garlic, paprika, cumin and red pepper flakes and stir 30 seconds.
  3. Pour in the crushed tomatoes with the salt and simmer 8–10 minutes until slightly thickened.
  4. Make 6 wells in the sauce with a spoon and crack an egg into each.
  5. Cover and cook 5–7 minutes, until the whites are set but the yolks are still soft.
  6. Scatter the feta and herbs over the top and serve straight from the pan with warm bread.

Nutrition

Calories: 373kcalCarbohydrates: 28.4gProtein: 19.2gFat: 22.5gSaturated Fat: 6.4gCholesterol: 342.2mgSodium: 1062.7mgPotassium: 1114.5mgFiber: 7.1gSugar: 15.4gVitamin C: 85.5mgCalcium: 253.6mgIron: 6.4mg

Notes

For firmer yolks, give it 2 extra minutes covered. The sauce alone keeps 4 days in the fridge; reheat it and poach fresh eggs in minutes for a fast second round. Nutrition is calculated per serving from the listed ingredients and may vary with brands and substitutions.

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