You should try this amazing spicy Shakshuka with feta. Shakshuka is a flavorful dish of eggs simmered in a spicy tomato sauce that originally could be found on the breakfast table in North Africa and the Middle East. It now is a popular dish worldwide. This dish is not only delicious but is healthy and easy to make as well. Cooked and served in just one skillet, Shakshuka is perfect to enjoy for breakfast, lunch, or dinner. As an extra bonus, clean-up is a breeze.
Ingredients for Recipe:
- 4 large eggs
- 4 oz. feta cheese, crumbled
- 1 [14-oz.] can of diced tomatoes
- 1 cup tomato passata
- 1 red bell pepper, diced
- 1 red chili pepper, seeded and minced (if you want it extra spicy leave in the seeds)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 cup fresh parsley, minced
- 1 tbsp olive oil
- Sea salt and black pepper to taste
- Hot fresh bread, for serving
Tip:
If jarred passata is not available in your area, a good substitute is a combination of one-part tomato paste mixed with two parts water. (For this recipe, 1/3 cup tomato paste mixed with 2/3 cups water). You can also use a jarred sauce, but it is likely to have additional seasonings that could affect the overall flavor of your dish.
How to Make Feta Spicy Shakshuka:
Step 1:
Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and chili pepper. Season with salt and pepper, to taste. Cook, stirring occasionally, until the onion becomes soft and translucent, 3-4 minutes.
Step 2:
Add garlic, cumin, coriander, and paprika. Continue cooking for 1-2 minutes until the garlic and the spices become fragrant.
Step 3:
Add diced tomatoes and tomato passata. Increase heat to medium-high. Simmer the sauce until lightly thickened, 5-6 minutes.
Step 4:
Using a wooden spoon, make 4 indentations in the sauce and crack one egg in each well. Season the eggs with salt and pepper to taste. Cover pan with a lid. Continue cooking until the eggs are set to desired doneness. 4 minutes for runny yolks or 8-10 minutes for fully set eggs.
Step 5:
Remove from heat and top with feta and parsley. Serve with fresh bread and enjoy this feta shakshuka!
Other Breakfast Recipes:
Coconut toast recipe – Coconut French Toast
Breakfast avocado toast recipe – Creamy Chickpea Avocado Toast
Mexican breakfast recipe – Huevos Rancheros
Cloud eggs recipe – Cloud Eggs for Breakfast
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Loading...Spicy Shakshuka recipe with feta, delicious, healthy, and easy to make in one skillet, perfect for breakfast, lunch, or dinner. Enjoy!
Ingredients
- 4 large eggs
- 4 oz. feta cheese, crumbled
- 1 [14-oz.] can of diced tomatoes
- 1 cup tomato passata
- 1 red bell pepper, diced
- 1 red chili pepper, seeded and minced (if you want it extra spicy leave in the seeds)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 cup fresh parsley, minced
- 1 tbsp olive oil
- Sea salt and black pepper to taste
- Hot fresh bread, for serving
Instructions
Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and chili pepper. Season with salt and pepper, to taste. Cook, stirring occasionally, until the onion becomes soft and translucent, 3-4 minutes.
Add garlic, cumin, coriander, and paprika. Continue cooking for 1-2 minutes until the garlic and the spices become fragrant.
Add diced tomatoes and tomato passata. Increase heat to medium-high. Simmer the sauce until lightly thickened, 5-6 minutes.
Using a wooden spoon, make 4 indentations in the sauce and crack one egg in each well. Season the eggs with salt and pepper to taste. Cover pan with a lid. Continue cooking until the eggs are set to desired doneness. 4 minutes for runny yolks or 8-10 minutes for fully set eggs.
Remove from heat and top with feta and parsley. Serve with fresh bread and enjoy!
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