Classic Shakshuka with Bell Peppers and Feta
Sep 15
5 min read
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Shakshuka is a North African and Middle Eastern favorite where eggs are poached in a spiced tomato and bell pepper sauce. This recipe features sweet bell peppers, onions, garlic, and feta cheese, giving it plenty of flavor and a creamy, tangy finish. It’s perfect for breakfast, brunch, or dinner and makes an impressive yet easy one-pan meal.
Shakshuka is a traditional North African and Middle Eastern dish made by poaching eggs in a flavorful, spicy tomato and pepper sauce. It is a warming, hearty meal often enjoyed for breakfast, brunch, or even dinner. The sauce is typically simmered with onions, garlic, and a medley of spices such as cumin, paprika, and chili flakes, which give it a rich and aromatic profile. In this classic version, we add sweet bell peppers for extra texture and a hint of sweetness, and finish it off with crumbled feta cheese for a tangy and creamy contrast. Serve it with crusty bread or pita to soak up all the delicious sauce. Shakshuka is easy to prepare in one pan, making clean-up a breeze. It’s also highly adaptable, so feel free to add your own twists with extra herbs or more vegetables.
Ingredients
- Olive oil — 2 tablespoons
- Onion, diced — 1 medium
- Red bell pepper, diced — 1 medium
- Yellow bell pepper, diced — 1 medium
- Garlic cloves, minced — 3
- Tomatoes, diced (or canned) — 4 large (or 1 can, 14 oz)
- Tomato paste — 2 tablespoons
- Ground cumin — 1 teaspoon
- Paprika — 1 teaspoon
- Chili flakes — 1/2 teaspoon
- Salt — 1/2 teaspoon
- Black pepper — 1/4 teaspoon
- Eggs — 4
- Feta cheese, crumbled — 1/3 cup
- Fresh parsley, chopped — 2 tablespoons
Directions
1. Heat the olive oil in a large skillet over medium heat.
2. Add the onions and bell peppers, and sauté for about 5 minutes, until softened.
3. Stir in the garlic and cook for another minute.
4. Add the diced tomatoes and tomato paste, mixing well.
5. Sprinkle in the cumin, paprika, chili flakes, salt, and black pepper. Stir to combine.
6. Reduce heat and simmer the sauce for 10-15 minutes, allowing it to thicken.
7. Make small wells in the sauce and gently crack the eggs into each well.
8. Cover the skillet and cook for 7-10 minutes, until the egg whites are set and yolks are still soft.
9. Sprinkle the crumbled feta cheese evenly over the top.
10. Garnish with chopped fresh parsley and serve hot with warm bread.