Shakshuka with Feta Recipe (Mediterranean Breakfast) 🍳🧀
Shakshuka with Feta is a vibrant Mediterranean breakfast dish featuring poached eggs nestled in a spicy tomato and bell pepper sauce. Topped with creamy feta cheese, it offers a delicious balance of flavors and textures, perfect for any time of the day.
Ingredients
- 2 cups canned crushed tomatoes preferably San Marzano for richer flavor
- 1 large red bell pepper diced
- 1 large yellow onion chopped
- 3 cloves garlic minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 4 large eggs fresh
- 1 cup feta cheese crumbled
- 2 tablespoons olive oil extra virgin
- salt and pepper to taste
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and red bell pepper, sautéing until the onion is translucent, about 5-7 minutes.
- Stir in the minced garlic, cumin, and smoked paprika, cooking for an additional 1-2 minutes until fragrant.
- Add the crushed tomatoes to the skillet, season with salt and pepper, and let the sauce simmer for about 10-15 minutes, allowing it to thicken slightly.
- Create small wells in the sauce and carefully crack the eggs into each well. Cover the skillet and cook for 5-7 minutes, or until the egg whites are set but the yolks are still runny.
- Remove the skillet from the heat and sprinkle the crumbled feta cheese over the top. Allow it to melt slightly before serving.
- Serve the shakshuka directly from the skillet, garnished with fresh herbs if desired. Enjoy with crusty bread for dipping!
Notes
Tip 1: For extra flavor, add a pinch of red pepper flakes for heat.
Tip 2: Shakshuka can be made ahead and reheated gently before serving.
Variation: For a twist, add spinach or kale to the sauce before adding the eggs.
Tip 2: Shakshuka can be made ahead and reheated gently before serving.
Variation: For a twist, add spinach or kale to the sauce before adding the eggs.