Description
A delightful dish bursting with flavor, combining poached eggs, rich tomato sauce, and creamy feta, perfect for brunch or dinner.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 bell pepper (red or yellow), diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 can (14 oz) diced tomatoes
- 4 large eggs
- 100 grams feta cheese, crumbled
- Fresh herbs (such as parsley or cilantro), chopped for garnish
- Salt and pepper to taste
- Crusty bread, for serving
Instructions
- In a large skillet, heat olive oil over medium heat. Add the diced onion and bell pepper. Sauté until they soften, about 5-7 minutes. Stir in the minced garlic, cumin, and paprika, cooking for another minute until fragrant.
- Pour in the canned diced tomatoes and season with salt and pepper. Stir well and let the mixture simmer for about 10 minutes.
- Make small wells in the tomato sauce and crack an egg into each well. Cover the skillet and cook for 5-8 minutes, or until the eggs are set to your liking.
- Once the eggs are cooked to your liking, sprinkle the crumbled feta cheese over the top and garnish with fresh herbs. Serve immediately.
Notes
- Don’t overcook the eggs; they should be runny for the best experience.
- Ensure your skillet is large enough to hold all the ingredients without overcrowding.
- Use fresh herbs for a burst of flavor.
- Experiment with different spices to find your perfect blend.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Brunch
- Method: Skillet
- Cuisine: North African/Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 200mg
Keywords: Shakshuka, Feta, Herbs, Brunch, Middle Eastern, North African