Middle Eastern Breakfast Comfort Food Brunch

Shakshuka with Feta and Herbs

Name: Shakshuka with Feta and Herbs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 3 tbsp olive oil; 1 each yellow onion, halved and thinly sliced; 1 each red bell pepper, thinly sliced; 3 each garlic, minced; 1 tsp cumin; 1 tsp smoked paprika; 800 g crushed tomatoes, 1 can (28 oz); 1 tsp kosher salt, plus more to taste; 0.5 tsp black pepper, freshly ground; 6 each egg, large; 200 g feta cheese, crumbled; 15 g parsley, chopped; 15 g cilantro, chopped; 4 each pita bread, warmed, for serving

A classic Middle Eastern breakfast of eggs poached in a spiced tomato-pepper sauce, finished with creamy feta and fresh herbs. Perfect for a hearty brunch or weeknight dinner.

⏱ 15 min prep · 25 min cook · easy

Servings

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Ingredients

45 ml olive oil
1 yellow onion halved and thinly sliced
1 red bell pepper thinly sliced
3 garlic minced
5 ml cumin
5 ml smoked paprika
800 g crushed tomatoes 1 can (28 oz)
5 ml kosher salt plus more to taste
2 ml black pepper freshly ground
6 egg large
200 g feta cheese crumbled
15 g parsley chopped
15 g cilantro chopped
4 pita bread warmed, for serving

Nutritionper serving (4 total: 2350 kcal)

Calories	590
Protein	26g
Fat	29g
Carbs	57g
Fiber	7g
Sugar	16g
Sodium	1850mg

Gear for this recipe

Method

1
Sautéing
Heat olive oil in a large, deep skillet over medium heat until shimmering. Add the sliced onion and red bell pepper, season with a pinch of salt, and cook until softened and lightly golden, about 8 minutes, stirring occasionally.
⏲ 8 min
2
Sautéing
Add the minced garlic, ground cumin, and smoked paprika. Cook until fragrant, about 1 minute, stirring constantly.
⏲ 1 min
3
Simmering
Pour in the crushed tomatoes and season with salt and pepper. Bring to a gentle simmer, then reduce heat to medium-low and let the sauce bubble gently until thickened and slightly deepened in color, about 10 minutes. Taste and adjust seasoning.
⏲ 10 min
4
Use the back of a spoon to create 6 wells in the sauce. Carefully crack one egg into each well. Sprinkle half of the crumbled feta over the sauce and eggs, being careful not to cover the yolks.
5
Simmering
Cover the skillet and cook over medium-low heat until the egg whites are set but the yolks are still runny, about 5 to 8 minutes. The sauce should be bubbling gently around the edges.
⏲ 8 min
6
Remove from heat and sprinkle with the remaining feta, chopped parsley, and cilantro. Let rest for 2 minutes before serving directly from the skillet with warm pita bread.
⏲ 2 min