Mediterranean Shakshuka with Feta and Herbs
A vibrant and flavorful shakshuka brimming with Mediterranean flavors, featuring creamy feta and fresh herbs. Perfect for a weekend brunch or a light dinner.
Equipment
- Large skillet or oven-safe pan
- Mixing Bowl
Ingredients
Main Ingredients
- 2 tablespoons Olive oil
- 1 Onion finely chopped
- 1 Bell pepper finely chopped
- 2 cloves Garlic minced
- 28 ounces Canned crushed tomatoes
- 1 tablespoon Tomato paste
- 8 Eggs
- 4 ounces Feta cheese crumbled
- 1/4 cup Fresh herbs chopped (parsley, cilantro, oregano)
- to taste Salt and pepper
Instructions
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and cook until softened, about 5-7 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in crushed tomatoes and tomato paste. Season with salt and pepper. Bring to a simmer and cook for 10-15 minutes, stirring occasionally.
- Make wells in the tomato sauce and gently crack eggs into each well.
- Reduce heat to low, cover, and cook for 8-10 minutes, or until eggs are cooked to your liking.
- Sprinkle with crumbled feta cheese and fresh herbs.
- Serve immediately with crusty bread for dipping.
Notes
For a spicier shakshuka, add a pinch of red pepper flakes with the garlic. You can also add other vegetables like spinach or zucchini during the last few minutes of cooking.