Shakshuka with Feta and Herbs
Eggs gently poached in a spiced tomato-and-pepper sauce, finished with crumbled feta and fresh parsley. A one-pan Mediterranean breakfast.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4
Instructions
- 1
Warm the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook until softened, about 6–8 minutes.
- 2
Stir in the garlic, cumin, and paprika and cook until fragrant, about 1 minute.
- 3
Pour in the crushed tomatoes, season with salt and pepper, and simmer until slightly thickened, about 10 minutes.
- 4
Make 5 small wells in the sauce and crack an egg into each. Cover and cook until the whites are set but the yolks are still soft, 6–8 minutes.
- 5
Scatter the feta and parsley over the top and serve straight from the skillet with warm bread.
Equipment
- Large skillet with lid
Our editorial team develops, cooks, and tests every recipe in a home kitchen using ingredients you can find at a regular U.S. grocery store. We follow widely published dietary guidance and cite our sources. We are not medical professionals, and our content is educational — it is not a substitute for personalized advice from a qualified healthcare provider.
This content is educational and is not medical advice. Nutrition information, where shown, is an approximate estimate.
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