Shakshuka with Feta and Parsley
Shakshuka with Feta and Parsley
Ingredients
For the Shakshuka
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 1 bell pepper, any color, seeded and chopped
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper, or to taste
- 28 ounce crushed tomatoes, can, undrained
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 6 eggs
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
Instructions
- 1
Heat olive oil in a large oven-safe skillet or cast-iron pan over medium heat.
⏱️ 2 min•🌡️ 350
- 2
Add the chopped onion and bell pepper. Cook, stirring occasionally, until softened, about 5-7 minutes.
⏱️ 7 min•🌡️ 350
- 3
Stir in the minced garlic, cumin, paprika, and cayenne pepper. Cook for 1 minute more until fragrant.
⏱️ 1 min•🌡️ 350
- 4
Pour in the crushed tomatoes. Season with salt and black pepper. Bring to a simmer, then reduce heat to low and cook for 10 minutes, allowing the sauce to thicken slightly.
⏱️ 10 min•🌡️ 350
- 5
Using the back of a spoon, create small wells in the tomato sauce. Carefully crack one egg into each well.
⏱️ 3 min•🌡️ 350
- 6
Cover the skillet and cook for 5-8 minutes, or until the egg whites are set but the yolks are still runny. Alternatively, you can place the skillet in a preheated oven at 350°F (175°C) for 5-7 minutes.
⏱️ 8 min•🌡️ 350
- 7
Remove from heat. Sprinkle the crumbled feta cheese and chopped fresh parsley over the top.
⏱️ 1 min•🌡️ 350
- 8
Serve immediately, directly from the skillet, with crusty bread for dipping.
⏱️ 1 min•🌡️ 350
Kitchen Tools
Nutrition Facts (per serving)
Shakshuka with Feta and Parsley
Ingredients
For the Shakshuka
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 1 bell pepper, any color, seeded and chopped
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper, or to taste
- 28 ounce crushed tomatoes, can, undrained
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 6 eggs
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
Instructions
- 1
Heat olive oil in a large oven-safe skillet or cast-iron pan over medium heat.
⏱️ 2 min•🌡️ 350 - 2
Add the chopped onion and bell pepper. Cook, stirring occasionally, until softened, about 5-7 minutes.
⏱️ 7 min•🌡️ 350 - 3
Stir in the minced garlic, cumin, paprika, and cayenne pepper. Cook for 1 minute more until fragrant.
⏱️ 1 min•🌡️ 350 - 4
Pour in the crushed tomatoes. Season with salt and black pepper. Bring to a simmer, then reduce heat to low and cook for 10 minutes, allowing the sauce to thicken slightly.
⏱️ 10 min•🌡️ 350 - 5
Using the back of a spoon, create small wells in the tomato sauce. Carefully crack one egg into each well.
⏱️ 3 min•🌡️ 350 - 6
Cover the skillet and cook for 5-8 minutes, or until the egg whites are set but the yolks are still runny. Alternatively, you can place the skillet in a preheated oven at 350°F (175°C) for 5-7 minutes.
⏱️ 8 min•🌡️ 350 - 7
Remove from heat. Sprinkle the crumbled feta cheese and chopped fresh parsley over the top.
⏱️ 1 min•🌡️ 350 - 8
Serve immediately, directly from the skillet, with crusty bread for dipping.
⏱️ 1 min•🌡️ 350