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Classic Shakshuka with Feta and Cilantro Recipe

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4.4 from 6 reviews

Shakshuka is a vibrant and comforting North African and Middle Eastern dish featuring poached eggs simmered in a flavorful tomato, bell pepper, and onion sauce infused with cumin, smoked paprika, and optional cayenne for heat. This easy one-skillet meal is perfect for breakfast, brunch, or dinner and traditionally served with warm pita bread for dipping.

  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

Shakshuka Sauce

  • 2 tablespoons extra-virgin olive oil
  • 2 red bell peppers, thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon freshly cracked black pepper
  • ¼ teaspoon cayenne pepper (optional)
  • 1 (28-ounce) can whole stewed tomatoes

Eggs and Garnishes

  • 6 large eggs
  • ¼ cup chopped fresh cilantro
  • 2 ounces feta, crumbled (optional)
  • Warmed pita bread, for serving

Instructions

  1. Heat the oil and sauté vegetables: Heat the extra-virgin olive oil in a large skillet over medium heat. Once hot and shimmering, add the thinly sliced red bell peppers and yellow onion. Cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 10 minutes.
  2. Add spices and season: Stir in the ground cumin, smoked paprika, kosher salt, freshly cracked black pepper, and optional cayenne pepper. Cook while stirring for about 1 minute until the spices release their aroma.
  3. Add and crush tomatoes: Add the whole stewed tomatoes along with their juices to the skillet. Use your hands or a spoon to gently crush the tomatoes into smaller pieces. Stir to combine with the peppers, onions, and spices.
  4. Simmer the sauce: Let the sauce come to a simmer, then reduce the heat to medium-low. Continue cooking, stirring occasionally, until the tomato sauce thickens slightly and the flavors meld, about 20 minutes.
  5. Create wells and poach eggs: Using a large spoon, make six small wells in the thickened sauce. Carefully crack one egg into each well. Cover the skillet and cook for 6 to 8 minutes, or until the egg whites are set but the yolks remain runny. For firmer yolks, cook an additional 2 to 3 minutes.
  6. Garnish and serve: Sprinkle the shakshuka with chopped fresh cilantro and crumbled feta cheese if using. Serve immediately with warmed pita bread on the side for dipping into the rich tomato sauce and runny eggs.

Notes

  • For firmer egg yolks, cook the eggs covered for an additional 2-3 minutes.
  • Shakshuka is delicious topped with a dollop of labneh or Greek yogurt for extra creaminess.
  • To add heat, include the optional cayenne pepper or add fresh chopped chili peppers with the sautéed vegetables.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: North African, Middle Eastern
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/classic-shakshuka-with-feta-and-cilantro-recipe/