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a large pot full of easy shakshuka with feta
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5 from 4 votes

Easy Shakshuka with Feta

A hearty dish, this Easy Shakshuka with Feta is the perfect vegetarian breakfast or brunch! Serve it with warm bread for dipping.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast, brunch, Recipes
Cuisine: middle eastern, north african
Keyword: algerian shakshuka, breakfast, easy shakshuka, egg breakfast, eggs, egyptian shakshuka, healthy breakfast, how to make shakshuka, moroccan shakshuka, north african shakshuka, poached eggs, shakshouka recipe, shakshuka
Servings: 4 servings

Ingredients

  • 2 Tablespoons olive oil
  • 1 small onion peeled and diced
  • 3/4 cup red bell pepper
  • 1 jalapeño optional, diced and seeded
  • 2 cloves garlic minced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 2 teaspoons chilli powder
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon freshly ground black pepper or to taste
  • 2 cups cherry tomatoes sliced in half
  • 1/4 cup canned tomato sauce
  • 4-6 eggs
  • 1/2 cup feta cheese crumbles
  • 1/4 cup Italian flat leaf parsley
US Customary - Metric

Instructions

  • Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, peppers, jalapeño (if using), and sauté for a few minutes until they begin to soften. Add garlic, cumin, paprika, chili powder, salt/pepper and continue to sauté till mixture is fragrant, about 1 minute.
    2 Tablespoons olive oil, 1 small onion, 3/4 cup red bell pepper, 1 jalapeño, 2 cloves garlic, 1 teaspoon cumin, 1 teaspoon paprika, 2 teaspoons chilli powder, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper
  • Add cherry tomatoes and tomato sauce stir until combined. Allow mixture to simmer over medium heat for 7-10 minutes until it is reduced by 1/3rd. At this point, taste and adjust the salt and pepper.
    2 cups cherry tomatoes, 1/4 cup canned tomato sauce
  • Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. Reduce heat to low, cover and let cook for 3-5 minutes. Garnish with feta and parsley.
    4-6 eggs, 1/2 cup feta cheese crumbles, 1/4 cup Italian flat leaf parsley

Video

Nutrition

Serving: 1serving | Calories: 220kcal | Carbohydrates: 11g | Protein: 10g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 180mg | Sodium: 670mg | Potassium: 448mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2318IU | Vitamin C: 67mg | Calcium: 153mg | Iron: 3mg
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