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Easy Shakshuka with Feta

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A quick and easy one-pan shakshuka recipe featuring a spiced tomato sauce topped with runny eggs and tangy crumbled feta, perfect for a lazy Sunday brunch.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 28 oz (800 g) canned crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ¼ teaspoon red chili flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 4–6 large eggs
  • 4 oz (115 g) feta cheese, crumbled
  • A handful fresh parsley or cilantro, chopped
  • Bread (optional, for serving)

Instructions

  1. Heat the olive oil in your skillet over medium heat (about 5 minutes). When the oil shimmers, add the chopped onion and sauté until translucent, approximately 4–5 minutes. You want the onions soft but not browned.
  2. Add the garlic and diced red bell pepper, stirring for another 2–3 minutes until fragrant and the peppers soften slightly. Watch closely so the garlic doesn’t burn; it should smell sweet and toasty.
  3. Stir in the ground cumin, smoked paprika, and red chili flakes (if using). Cook the spices for about 30 seconds to release their aroma.
  4. Pour in the crushed tomatoes and tomato paste. Mix well, then bring the mixture to a gentle simmer. Reduce the heat to low and let it bubble softly for about 10 minutes until the sauce thickens slightly.
  5. Season with salt and freshly ground black pepper to taste.
  6. Make little wells in the tomato sauce with the back of a spoon and carefully crack the eggs into each well. Cover the skillet with a lid or foil.
  7. Cook the eggs until the whites set but the yolks are still slightly runny, about 6–8 minutes. Alternatively, if using an oven-safe pan, transfer to a preheated 375°F (190°C) oven for 6–8 minutes.
  8. Remove from heat and sprinkle the crumbled feta over the top, letting the residual warmth soften the cheese slightly.
  9. Garnish with chopped fresh parsley or cilantro before serving. Serve straight from the pan with thick slices of crusty bread or warm pita on the side.

Notes

If sauce tastes too acidic, add a tiny pinch of sugar to balance. Covering the pan while cooking eggs helps steam them gently for even cooking. Crumble feta last to keep texture intact. Can be cooked entirely on stovetop if no oven-safe pan is available.

Nutrition

Keywords: shakshuka, feta, brunch, easy recipe, one-pan, eggs, tomato sauce, vegetarian, gluten-free

Find it online: https://daintydine.com/easy-shakshuka-with-feta-recipe-for-the-perfect-lazy-sunday-brunch/