Spicy Shakshuka with Feta and Parsley Recipe
Shakshuka is a vibrant and flavorful Middle Eastern and North African dish featuring eggs poached in a rich, spiced tomato and bell pepper sauce. This easy-to-make recipe combines aromatic spices with fresh vegetables and is topped with crumbled feta and parsley, perfect for a satisfying breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Middle Eastern, North African
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 6 large eggs
- 1 onion, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 2 tbsp olive oil
- 1 can (28 oz) crushed tomatoes
- 1 can (14.5 oz) diced tomatoes
- 2 tsp cumin
- 1.5 tsp smoked paprika
- 0.5 tsp chili powder
- 0.25 tsp cayenne
- 0.25 tsp salt
- Black pepper to taste
- 0.5 cup feta cheese, crumbled
- 1 fresh parsley bunch for garnish
- 1 crusty bread or pita for serving
Instructions
- Cook the base: Heat olive oil in a large oven-safe skillet over medium heat. Add the diced onion and red bell pepper and cook for about 6 minutes, stirring occasionally, until the vegetables soften evenly.
- Add garlic and spices: Stir in the minced garlic and cook for 1 minute. Then add cumin, smoked paprika, chili powder, and cayenne pepper, toasting the spices for 30 seconds until fragrant.
- Add tomatoes and season: Pour in the crushed tomatoes and diced tomatoes. Season with salt and black pepper to taste. Simmer the sauce uncovered for 10 minutes, stirring occasionally, until it thickens and develops a vivid red color with bubbling edges.
- Poach the eggs: Create 6 wells in the thickened tomato sauce using a spoon. Crack one egg into each well, being careful to keep the yolks intact. Cover the skillet and cook on medium-low heat for 8 to 10 minutes, or until the egg whites are set but the yolks remain runny. Make sure to watch for gentle bubbling at the edges to prevent burning.
- Finish and serve: Remove the skillet from heat. Sprinkle the crumbled feta cheese and chopped fresh parsley over the top, allowing the feta to soften slightly from the residual heat. Serve directly from the pan accompanied by crusty bread or pita, perfect for dipping into the sauce and eggs.
Notes
- You can adjust the spice level by varying the amount of chili powder and cayenne pepper according to your preference.
- Use an oven-safe skillet so you can transfer the pan to the oven if desired for alternate cooking methods.
- For a dairy-free option, omit feta or substitute with a vegan cheese alternative.
- Serve shakshuka immediately to enjoy the runny yolks at their best.
- Leftovers can be refrigerated and gently reheated, although the eggs may firm up further.
Keywords: shakshuka, eggs, tomato sauce, breakfast, brunch, Middle Eastern, vegetarian, spicy eggs, feta, bell pepper, cumin, paprika
