How to Make the Perfect Shakshuka with Feta and Herbs
North African · Easy · 35 min · 4 servings
Eggs poached directly in a spiced tomato and pepper sauce then crowned with creamy feta and fresh herbs. This North African classic is a one pan wonder that feeds a crowd effortlessly.
Why this recipe works
This Shakshuka with Feta and Herbs recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 35 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 310 calories with 16g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 10 simple ingredients that you can find at any grocery store:
- 6 large eggs
- 1 can crushed tomatoes 28 oz
- 1 large red bell pepper diced
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 0.5 cup crumbled feta cheese
- 0.25 cup fresh parsley chopped
- 2 tablespoons olive oil
Step by step instructions
Step 1: Saute the vegetables
Heat olive oil in a large oven safe skillet over medium heat. Add the diced onion and bell pepper and cook for 6 to 7 minutes until softened and lightly caramelized. Add the minced garlic and cook for 1 more minute until fragrant.
Step 2: Build the tomato sauce
Add cumin and smoked paprika to the softened vegetables and stir for 30 seconds to toast the spices. Pour in the crushed tomatoes and stir to combine. Season generously with salt and black pepper. Simmer the sauce uncovered for 10 minutes until it thickens slightly.
Step 3: Add the eggs
Use a spoon to create 6 small wells in the tomato sauce. Crack one egg carefully into each well. Do not stir the sauce after adding the eggs or the yolks will break.
Step 4: Cover and cook eggs
Cover the skillet with a lid and cook over medium low heat for 8 to 10 minutes. Check after 8 minutes. The whites should be fully set while the yolks remain jammy and slightly runny. Remove from heat immediately to prevent overcooking.
Step 5: Garnish and serve
Scatter crumbled feta cheese and fresh chopped parsley generously over the top of the shakshuka. Serve directly from the skillet at the table with warm crusty bread or pita for dipping into the rich sauce.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- feta cheese → goat cheese for a creamier and tangier topping
- crushed tomatoes → fresh ripe tomatoes blended smooth during summer
- red bell pepper → roasted poblano pepper for a smokier flavor profile
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Cooking the eggs on too high heat which causes rubbery whites before the yolks have time to set
- Not seasoning the tomato sauce generously enough before adding the eggs
- Stirring the sauce after adding eggs which breaks the yolks and ruins the presentation
Nutrition facts
Per serving: 310 calories, 16g protein, 22g carbs, 18g fat, 5g fiber.
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