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Shakshuka with Feta

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A vibrant, spicy dish of poached eggs in a rich tomato sauce, garnished with creamy feta.

Ingredients

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  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 can (28 ounces) crushed tomatoes
  • Salt and pepper to taste
  • 6 large eggs
  • 1/2 cup feta cheese, crumbled
  • Fresh parsley or cilantro for garnish

Instructions

  1. Heat the olive oil in a large skillet over medium heat. Add chopped onion and bell pepper, and sauté until soft, about 5 minutes.
  2. Stir in minced garlic, cumin, and paprika, and cook for another 1-2 minutes.
  3. Pour in the crushed tomatoes, season with salt and pepper, and let simmer for about 10 minutes.
  4. Create small wells in the sauce and crack the eggs into each well. Cover the skillet and cook until the eggs are set, about 5-7 minutes.
  5. Sprinkle crumbled feta on top and garnish with fresh parsley or cilantro before serving.

Notes

Serve with crusty bread or fluffy pita for scooping up the sauce. Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://doughgirlbylea.com/shakshuka-with-feta-2/

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