Classic Shakshuka with Feta and Crusty Bread
Classic Shakshuka with Feta and Crusty Bread
Ingredients
For the Shakshuka Sauce
- 2 tablespoons olive oil
- 1 yellow onion, small, diced
- 1 red bell pepper, medium, diced
- 3 garlic, cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, or to taste
- 28 ounces crushed tomatoes, can
- 2 tablespoons tomato paste
- 1/2 teaspoon granulated sugar, optional, to balance acidity
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 6 large eggs
For Serving
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped, for garnish
- 1 loaf crusty bread, for serving
Instructions
- 1
Heat the olive oil in a large, deep skillet (10-12 inches) over medium heat. Add the diced yellow onion and red bell pepper. Cook, stirring occasionally, until softened, which should take about 8-10 minutes.
⏱️ 10 min
- 2
Add the minced garlic, ground cumin, smoked paprika, and cayenne pepper to the skillet. Cook for 1 minute more, stirring constantly, until the spices are fragrant.
⏱️ 1 min
- 3
Stir in the crushed tomatoes, tomato paste, granulated sugar (if using), salt, and black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low. Cover the skillet and let the sauce cook for 15 minutes, allowing the flavors to meld. Stir occasionally to prevent sticking.
⏱️ 15 min
- 4
Uncover the skillet. Using the back of a spoon, carefully create 6 small wells in the simmering tomato sauce. Gently crack one egg into each well.
⏱️ 2 min
- 5
Cover the skillet again and continue to cook on low heat for 8-12 minutes, or until the egg whites are set and the yolks are still runny (or cooked to your desired doneness).
⏱️ 10 min
- 6
Remove the skillet from heat. Garnish generously with crumbled feta cheese and fresh chopped parsley.
⏱️ 1 min
- 7
Serve immediately, directly from the skillet, with plenty of crusty bread for dipping into the rich sauce and runny yolks.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Shakshuka with Feta and Crusty Bread
Ingredients
For the Shakshuka Sauce
- 2 tablespoons olive oil
- 1 yellow onion, small, diced
- 1 red bell pepper, medium, diced
- 3 garlic, cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, or to taste
- 28 ounces crushed tomatoes, can
- 2 tablespoons tomato paste
- 1/2 teaspoon granulated sugar, optional, to balance acidity
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 6 large eggs
For Serving
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped, for garnish
- 1 loaf crusty bread, for serving
Instructions
- 1
Heat the olive oil in a large, deep skillet (10-12 inches) over medium heat. Add the diced yellow onion and red bell pepper. Cook, stirring occasionally, until softened, which should take about 8-10 minutes.
⏱️ 10 min - 2
Add the minced garlic, ground cumin, smoked paprika, and cayenne pepper to the skillet. Cook for 1 minute more, stirring constantly, until the spices are fragrant.
⏱️ 1 min - 3
Stir in the crushed tomatoes, tomato paste, granulated sugar (if using), salt, and black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low. Cover the skillet and let the sauce cook for 15 minutes, allowing the flavors to meld. Stir occasionally to prevent sticking.
⏱️ 15 min - 4
Uncover the skillet. Using the back of a spoon, carefully create 6 small wells in the simmering tomato sauce. Gently crack one egg into each well.
⏱️ 2 min - 5
Cover the skillet again and continue to cook on low heat for 8-12 minutes, or until the egg whites are set and the yolks are still runny (or cooked to your desired doneness).
⏱️ 10 min - 6
Remove the skillet from heat. Garnish generously with crumbled feta cheese and fresh chopped parsley.
⏱️ 1 min - 7
Serve immediately, directly from the skillet, with plenty of crusty bread for dipping into the rich sauce and runny yolks.
⏱️ 1 min