Shakshuka with Feta and Fresh Herbs
A vibrant North African and Middle Eastern dish featuring eggs poached in a spiced tomato and bell pepper sauce, topped with crumbled feta and fresh herbs for a creamy, savory, and aromatic breakfast or brunch.
Ingredients
Ingredients
- 2 tbsp olive oil
- 1 cup chopped yellow onion
- 1 cup diced red bell pepper
- 2 tsp minced garlic
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper optional, for heat
- 1 28-oz can crushed tomatoes
- 4 large eggs room temperature
- 1/2 cup crumbled feta cheese
- 2 tbsp fresh parsley, chopped for garnish
- 1 tbsp fresh cilantro, chopped for garnish
Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. Make-ahead: The tomato sauce base can be made up to 2 days in advance and stored. When ready to serve, reheat the sauce, make wells, and add the eggs. Variations: Add spinach or kale for extra greens. Substitute goat cheese for feta. For a non-vegetarian version, add cooked crumbled sausage or chorizo (check for pork-free). Serving Suggestion: Serve with warm pita bread, crusty bread, or a side of avocado for dipping.