Easy Shakshuka Recipe

Enjoy this tasty and easy Shakshuka Recipe of eggs poached in a slightly spicy smoky flavorful tomato sauce with onions, garlic, and sweet red bell pepper all topped with fresh parsley and Feta Cheese. To complete the meal serve with toasted pita or crusty bread.

Course Breakfast

Cuisine North African

Keyword how to make shakshuka, shakshuka with feta, shashuka eggs, what is shakshuka

Prep Time 5

Cook Time 20

Servings servings

Calories 131kcal

Author Beth Pierce

Ingredients

1 ½ tablespoons olive oil
1 medium onion chopped
1 red bell pepper seeded and diced
1 small jalapeno seeded veins removed, minced
2 cloves garlic minced
1 tablespoon smoked paprika
1 teaspoon cumin
1-2 pinches cayenne pepper
1 28-ounce can crushed tomatoes
6 large eggs
2 tablespoons chopped fresh parsley
¼ cup Feta cheese
kosher salt and black pepper to taste
Crusty bread or toasted pita bread optional

Instructions

Heat olive oil in a large skillet over medium heat. Add the onions and cook until lightly browned on the edges and starting to soften; about 5 minutes. Add the red bell peppers and jalapeno. Cook until the peppers and the onions are soft. Reduce the heat to low and add the garlic, smoked paprika, cumin, and cayenne pepper. Cook for 1 minute; stirring constantly.
Stir in the crushed tomatoes and bring the mixture to a simmer. Let it simmer for 5-10 minutes.
Make small wells in the sauce using a spoon and drop the eggs into the hot mixture spacing them as evenly apart as possible. Cover and let the eggs simmer on low until the whites are set. Uncover and sprinkle with fresh parsley and crumbled feta. Season with salt and pepper to taste. Serve with crusty bread or toasted pitas.

Notes

If you are heat sensitive you don't have to add the jalapeno. However it does add delicious dimension to the recipe, blends well with the other flavors, and if picked properly does not add much heat. Please see below for choosing the best jalapenos.
Use good quality crushed tomatoes like Cento. Choose high-end smoked paprika and Feta Cheese as well.
Cover the dish and simmer the eggs on low. It can take a few minutes for them to set.
As an alternative to simmering the eggs cook everything in an ovenproof skillet. After adding the eggs carefully transfer the skillet to the oven and cook for about 10 minutes or until the eggs are set. Be very careful and use oven mitts when removing the skillet from the oven as everything is hot including the handle to the skillet.
I prefer to make this recipe in a non cast-iron skillet. As acidic tomato dishes that simmer for a while can pick up metallic flavors from the cast iron.
Serve this yummy dish with toasted crusty French baguettes or toasted pita bread.
With traditional shakshuka the dish is served when the eggs have runny yolks. However if this is not your preference than cook them all the way through.

Nutrition