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Shakshuka with Feta

A cozy Middle Eastern breakfast of eggs poached in a spiced tomato and pepper sauce, finished with crumbled feta.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Middle Eastern
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 yellow onion diced
  • 1 red bell pepper diced
  • 3 garlic cloves minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional
  • 1 can (28 oz) crushed tomatoes
  • 1/2 teaspoon sugar
  • salt and pepper to taste
  • 6 large eggs
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley or cilantro chopped
  • crusty bread or pita for serving

Method
 

  1. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper, cook 5-6 minutes until softened.
  2. Add garlic, cumin, smoked paprika and cayenne; cook 1 minute until fragrant.
  3. Stir in crushed tomatoes and sugar; season with salt and pepper. Simmer uncovered 10 minutes, stirring occasionally, until slightly thickened.
  4. Use a spoon to make 6 small wells in the sauce. Crack an egg into each well.
  5. Cover the skillet and cook 6-8 minutes, until egg whites are set but yolks are still runny (longer for firmer yolks).
  6. Sprinkle with feta and fresh herbs.
  7. Serve hot straight from the skillet with crusty bread or pita for dipping.