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 do you make shakshuka, how to make shakshuka, shakshuka recipe, shakshuka with feta, shashuka eggs, what is shakshuka

Prep Time 5

Cook Time 20

Servings servings

Calories 131kcal

Author Beth Pierce

Ingredients

1½ 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 the 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 gentle boil. Reduce the heat and simmer for 5-10 minutes.
Make 6 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

Cover the dish and simmer the eggs on low. It can take a few minutes for them to set. Spooning the tomato mixture over the egg whites helps them 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.
With traditional shakshuka the dish is served when the eggs have runny yolks. However, if this is not your preference, then cook them all the way through.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at a reduced power.

Nutrition