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Easy Spiced Shakshuka with Crumbled Feta

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A quick and flavorful shakshuka recipe featuring a spiced tomato sauce with poached eggs and tangy crumbled feta, perfect for a cozy brunch.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 bell pepper, diced (red or yellow)
  • 28 ounces canned crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground coriander
  • Pinch of cayenne pepper (optional)
  • Salt and black pepper to taste
  • 4 large eggs, room temperature
  • ½ cup crumbled feta cheese
  • Fresh parsley or cilantro, chopped (optional)
  • Optional: splash of lemon juice
  • Optional: pinch of sugar

Instructions

  1. Heat the olive oil over medium heat in a large skillet for about 2 minutes until shimmering but not smoking.
  2. Add the chopped onion and diced bell pepper. Sauté for 5-7 minutes until softened and slightly golden, stirring occasionally.
  3. Stir in the minced garlic and cook for 1 minute until fragrant, avoiding browning.
  4. Add the tomato paste and spices (cumin, smoked paprika, ground coriander, and cayenne if using). Stir well and toast the spices for 1-2 minutes.
  5. Pour in the crushed tomatoes and stir to combine. Bring the mixture to a simmer.
  6. Season with salt and black pepper to taste. Let the sauce simmer uncovered for 10-12 minutes until slightly thickened. Add a pinch of sugar or splash of lemon juice if the sauce is too acidic.
  7. Make small wells in the sauce and gently crack the eggs into each well. Cover the skillet with a lid and reduce heat to low.
  8. Cook the eggs for 5-8 minutes, depending on desired yolk consistency, until whites are set and yolks are soft and glossy.
  9. Sprinkle crumbled feta and chopped parsley or cilantro over the top.
  10. Serve immediately with crusty bread or pita.

Notes

Toast spices in oil and vegetables before adding tomatoes to unlock deep flavors. Use room temperature eggs for even cooking. If sauce thickens too much, add a splash of water or broth. Crack eggs into a small bowl before adding to sauce to avoid shell bits. Adjust cayenne for heat preference. Leftovers keep up to 2 days refrigerated; reheat gently.

Nutrition

Keywords: shakshuka, spiced shakshuka, feta, brunch recipe, poached eggs, tomato sauce, easy shakshuka

Find it online: https://tessierecipes.com/easy-spiced-shakshuka-with-crumbled-feta-perfect-for-brunch-recipes/