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Shakshuka With Feta
Eggs poached in a spiced tomato‑pepper sauce finished with creamy feta and herbs.
Recipe Details
- 2 Tbsp olive oil
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 3 garlic cloves, minced
- 1 tsp ground cumin, 1 tsp paprika
- 1 can (28 oz) crushed tomatoes
- 4–6 eggs
- 3 oz feta, crumbled; salt & pepper
STEP 1
Heat oven to 375°F (190°C).
STEP 2
Warm oil over medium‑low. Soften onion and pepper, ~20 min. Add garlic; cook 1–2 min. Stir in cumin & paprika; cook 1 min. Pour in tomatoes; season with ~¾ tsp salt and ¼ tsp pepper; simmer 10 min.
STEP 3
Make wells; crack in eggs. Scatter feta. Bake 7–10 min until whites set but yolks are runny. Serve with herbs and crusty bread.
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