My Shakshuka with Feta
A vibrant, flavorful one-pan wonder, perfect for any meal.
⏱️ 45 min🍽️ Serves 1
🔥 320 kcal💪 18g protein🍚 25g carbs🥑 16g fat🌾 7g fibreper serving
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servings
Ingredients
- 🫒2 tbsp olive oil
- 🧅1 large onion, chopped
- 🫑2 bell peppers (any color), chopped
- 🧄3 cloves garlic, minced
- 🌰1 tsp ground cumin
- 🌶️½ tsp smoked paprika
- 🌶️¼ tsp chilli flakes (optional)
- 🍅28 oz canned crushed tomatoes
- 💧½ cup water or vegetable broth
- 🥚4 large eggs
- 🧀100 g feta cheese, crumbled
- 🌿¼ cup fresh cilantro or parsley, chopped
- 🧂 salt and black pepper, to taste
Pro tips
- For extra flavor, roast the bell peppers before adding them to the pan.
- Adjust the spice level by adding more or less chilli flakes.
- Leftover shakshuka can be stored in the fridge for up to 3 days; reheat gently on the stove.
- Try adding spinach or chickpeas for added nutrition and texture.
Method
- 1Heat olive oil in a large oven-safe skillet over medium heat. Add chopped onion and bell peppers and cook until softened, about 8-10 minutes.
- 2Stir in minced garlic, ground cumin, smoked paprika, and chilli flakes (if using). Cook for another minute until fragrant.
- 3Pour in crushed tomatoes and water or broth. Bring to a simmer, then reduce heat to low and cook for 10-15 minutes, allowing the sauce to thicken slightly. Season with salt and pepper to taste.
- 4Make four indentations in the tomato sauce using the back of a spoon. Carefully crack one egg into each indentation.
- 5Cover the skillet and cook for 5-8 minutes, or until the egg whites are set and yolks are still runny (or to your desired doneness).
- 6Remove from heat, sprinkle with crumbled feta cheese and fresh cilantro or parsley.
- 7Serve immediately, perhaps with warm crusty bread for dipping.