Description
This Shakshuka combines perfectly poached eggs and crumbled feta in a vibrant tomato sauce made with bell peppers and spices. Ideal for a quick and satisfying meal.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1½ cups chopped red bell pepper
- 1 cup chopped sweet onion
- 1 medium jalapeño pepper, seeded and chopped
- 3 medium garlic cloves, sliced
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon ground turmeric
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- one 28-ounce can whole plum tomatoes with juices, undrained and coarsely chopped
- 6 large eggs
- ½ cup crumbled feta cheese
- 2 tablespoons chopped fresh oregano
Instructions
- Heat the olive oil in a 10-inch enamel-lined cast-iron skillet over medium heat.
- Add the red bell pepper, sweet onion, jalapeño, garlic, cumin, paprika, turmeric, salt, and black pepper. Stir and cook for about 10 minutes until the vegetables are softened.
- Stir in the chopped tomatoes and bring the mixture to a boil. Reduce the heat and simmer uncovered for 10 minutes until slightly thickened.
- Break each egg into a small dish, being careful not to break the yolks, then slip the eggs into the tomato mixture.
- Cover and cook for 5 to 10 minutes, or until the egg whites are completely set and the yolks reach your desired doneness.
- Sprinkle crumbled feta and chopped oregano over the top before serving.
Notes
Add more spices if you like a spicier dish.
Serve with crusty bread for a complete meal.
This dish can be made in advance and reheated for a quick breakfast or dinner.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 6g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 225mg