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Shakshuka with Feta

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A comforting and flavorful dish of poached eggs in a spicy tomato sauce with feta cheese, perfect for any meal.

Ingredients

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  • 4 large eggs
  • 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) diced tomatoes
  • Salt and pepper to taste
  • Feta cheese, crumbled
  • Fresh parsley or cilantro, for garnish

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper, and cook until softened, about 5 minutes.
  2. Stir in the minced garlic, cumin, and paprika, and cook for another minute until fragrant.
  3. Pour in the diced tomatoes (with juices), and season with salt and pepper. Simmer for 10-15 minutes until the sauce thickens and flavors meld.
  4. Make small wells in the sauce and crack an egg into each well. Cover and cook until the eggs are set to your liking, about 5-8 minutes.
  5. Sprinkle crumbled feta cheese on top and garnish with fresh parsley or cilantro before serving.

Notes

Shakshuka is best enjoyed fresh, but leftovers can be stored in an airtight container for up to 2 days. Reheat gently on the stove.

Nutrition

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

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