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Shakshuka with Feta

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A vibrant Middle Eastern dish with poached eggs in a rich tomato sauce, topped with creamy feta and fresh parsley.

Ingredients

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  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 can (28 ounces) crushed tomatoes
  • 6 large eggs
  • Salt and pepper to taste
  • Feta cheese, crumbled
  • Fresh parsley, chopped for garnish

Instructions

  1. Sauté the vegetables: Heat olive oil in a skillet over medium heat. Add the onion and bell pepper; sauté until soft. Stir in garlic, cumin, and paprika; cook for another minute.
  2. Create the tomato base: Pour in the crushed tomatoes and season with salt and pepper. Simmer for about 10 minutes until slightly thickened.
  3. Poach the eggs: Make wells in the sauce and crack the eggs into them. Cover the skillet and cook until the eggs are set to your liking.
  4. Garnish and serve: Sprinkle with crumbled feta and garnish with parsley before serving.

Notes

For added creaminess, serve with sliced avocado or a dollop of yogurt. Best enjoyed fresh, but can be stored for up to 3 days in the fridge. Reheat gently.

Nutrition

Find it online: https://delishrecipezbylucy.com/shakshuka-with-feta/

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