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Flavorful Mediterranean Shakshuka with Feta Cheese

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A quick and easy Mediterranean shakshuka recipe featuring a spicy tomato sauce, poached eggs, and creamy feta cheese, perfect for breakfast or brunch.

Ingredients

Scale
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 can (14 oz / 400 g) crushed tomatoes or fresh ripe tomatoes, chopped
  • 1 tablespoon tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/4 teaspoon red chili flakes (adjust to taste)
  • Salt and black pepper to taste
  • 4 large eggs (room temperature)
  • 1/2 cup crumbled feta cheese (about 75 g)
  • A handful of fresh parsley, chopped
  • Optional: fresh cilantro or mint for garnish

Instructions

  1. Heat 2 tablespoons of olive oil in a large sauté pan or cast-iron skillet over medium heat until shimmering, about 2 minutes.
  2. Add the chopped onion and diced red bell pepper. Cook, stirring occasionally, for 5-7 minutes until softened and translucent.
  3. Stir in the minced garlic, smoked paprika, cumin, and red chili flakes. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
  4. Pour in the crushed tomatoes and add the tablespoon of tomato paste. Stir well to combine. Season with salt and black pepper to taste.
  5. Simmer the sauce on low heat for 10-15 minutes, stirring occasionally, until it thickens slightly.
  6. Make four small wells in the sauce using a spoon. Crack each egg into a small bowl, then gently slide it into a well in the sauce.
  7. Cover the skillet with a lid and cook the eggs for 6-8 minutes for runny yolks, or longer for firmer yolks. Check occasionally to ensure whites are set but tender.
  8. Sprinkle the crumbled feta cheese over the eggs and sauce just before serving. Add chopped fresh parsley and optional cilantro or mint.
  9. Serve immediately, ideally with warm crusty bread to soak up the sauce.

Notes

Use room temperature eggs for even cooking and to avoid cracking. If sauce is too acidic, add a pinch of sugar to balance flavors. Cracking eggs into a separate bowl before adding to the pan helps keep yolks intact. Low and slow simmering prevents scorching and melds flavors. Feta can be substituted with goat cheese or plant-based alternatives for dairy-free versions.

Nutrition

Keywords: shakshuka, Mediterranean breakfast, feta cheese, poached eggs, tomato sauce, easy breakfast, brunch recipe, spicy tomato eggs

Find it online: https://lucydishes.com/flavorful-mediterranean-shakshuka-with-feta-cheese-easy-recipe-for-breakfast/