Shakshuka With Feta
Updated Feb. 3, 2025
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons extra-virgin olive oil
- 1large onion, halved and thinly sliced
- 1large red bell pepper, seeded and thinly sliced
- 3garlic cloves, thinly sliced
- 1teaspoon ground cumin
- 1teaspoon sweet paprika
- ⅛teaspoon ground cayenne, or to taste
- 1(28-ounce) can whole plum tomatoes with their juices, coarsely chopped
- ¾teaspoon kosher salt, plus more as needed
- ¼teaspoon black pepper, plus more as needed
- 5ounces feta, crumbled (about 1¼ cups)
- 6large eggs
- Chopped cilantro, for serving
- Hot sauce, for serving
Nutritional analysis per serving (6 servings)
260 calories; 19 grams fat; 7 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 13 grams protein; 644 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375 degrees. Heat oil in a large skillet over medium-low. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with ¾ teaspoon salt and ¼ teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Taste and add more salt and pepper if needed. Stir in crumbled feta.
- Step 2
Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.
Private Notes
Comments
This is a favorite and really deserves its five star rating. I like to add chickpeas or lentils to make this into a hearty eggs-for-dinner option. I also found that the oven tends to overcook the eggs - by the time the whites are cooked, the yolks are solid as well. Reducing stove top heat to a simmer and putting the lid on makes it easier to keep an eye on the eggs, helps to maintain solf yolks, and also avoids the hassle of using the oven.
I ate this dish growing up in Algeria. Here are few variations my mom made: 1. Adding small meatballs for a substantial meal. 2. Grilling the peppers first, then peeling them and chopping them before adding them to the cooked tomatoes and onions. 3. using grilled eggplant instead of peppers.
I am a Tuscan born and it's pretty much staple dinner food there and no need to turn the oven on, only cover the pan and finish cooking it on the stove and serve it with plenty of Tuscan salt less bread
I follow this recipe the way it is for winter, but for summer/fall I have tomatoes and peppers in huge quantities from the garden. I use 2 lbs fresh tomatoes (plum or Costoluto Genovese, but any will do) and about 3-4 poblano or Italian grilling peppers. I leave out the cayenne and use 2 ripe jalapeño peppers for spiciness.
so simple, so easy, SO good. delightfully flavorful and easy to make using things you likely already have in the house. super straightforward to make and very healthy. highly recommend
This was easy and delicious, and for a change, when I pulled it out of the oven, it looked exactly like the picture with the recipe! I did add spinach as suggested by other cooks, and it took a few extra minutes for the eggs to set long enough. I look forward to making this for cool company who would appreciate something more interesting and exotic for breakfast/brunch!