Middle Eastern Shakshuka with Feta

A vibrant and comforting Middle Eastern classic featuring eggs gently poached in a spicy, aromatic tomato and pepper sauce, finished with tangy feta cheese.

45 min total Base: 2 servings 350 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings2 servings

1Base: 2 servings16

Fixed ingredients: olive oil, red bell pepper, canned crushed tomatoes, large eggs — quantities stay the same regardless of serving count.

olive oil

1 tablespoon(fixed)

onion

0.5 medium

red bell pepper

1 large(fixed)

garlic cloves

2 cloves

canned crushed tomatoes

400 grams(fixed)

large eggs

4 pieces(fixed)

feta cheese

50 grams

Instructions

Heat olive oil in a large skillet over medium heat.

Add diced onion and red bell pepper, sautéing until softened, about 5-7 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Add the crushed tomatoes and season with salt, pepper, and spices (cumin, paprika), simmering for 10 minutes to thicken.

Create small wells in the sauce and crack the eggs into each well.

Cover the skillet and cook for 5-8 minutes until the egg whites are set but yolks remain runny.

Sprinkle with crumbled feta and fresh cilantro or parsley before serving.

💡 Chef's Tip

For an extra kick, add a pinch of chili flakes or harissa paste to the tomato sauce. Serve warm with crusty bread for dipping.

Reviews & Ratings

Only registered users can rate and review recipes.

No reviews yet. Be the first to review this recipe!