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–+ servings

Easy Shakshuka with Feta

5 from 1 vote
Serves: 2 servings
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes

Ingredients

  • 4-6 eggs
  • 2 large tomatoes, chopped
  • 1 small white onion, diced
  • 1 red bell pepper, diced
  • 1 long green pepper or jalapeno, finely chopped
  • 1 clove of garlic, finely chopped
  • 2 tbsp tomato paste
  • 1/4 cup water
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp crushed black pepper
  • 1/2 tsp cumin
  • 2 tsp paprika
  • 1 tbsp harissa paste, or substitute for a pinch of red pepper flakes
  • 1/3 cup crumbled feta cheese
  • Handful of cilantro to top

Directions

  1. Heat a large skillet with the olive oil.
  2. Add in your chopped bell peppers, jalapenos and onions, and cook on a medium/low flame until soft for about 10 minutes.
  3. Add in your crushed garlic, spices, and chopped tomatoes. Mix well for 2-3 minutes.
  4. Pour in your water, tomato paste, and harissa if using. Give it a stir, and cover the pan. Lower the heat and let the sauce simmer for about 5-7 minutes. Taste and adjust salt as needed.
  5. Remove the lid, and create 4 wells in the sauce using a spoon. Gently crack your eggs into each well. Let the eggs cook over a low flame uncovered for about 10 minutes. If the tops are still not cooked through, cover and cook for an additional 3-4 minutes. If you don't love runny eggs, cook until the yolks are firm.
  6. Once the eggs are cooked, remove the pan from the fire and top with fresh cilantro and a sprinkle of feta cheese.
  7. Serve fresh with your favorite bread and side of veggies.
  8. If you want to double the sauce, you can freeze it in a ziplock bag or container for up to 3 months.