Print

Easy Flavor-Packed Middle Eastern Shakshuka with Feta Herbs

middle eastern shakshuka - featured image
Print Recipe

A quick and easy Middle Eastern shakshuka recipe featuring eggs poached in a spiced tomato sauce, topped with tangy feta and fresh herbs. Perfect for any meal, this dish is flavorful, comforting, and fuss-free.

Ingredients

Scale
  • 2 tablespoons olive oil (extra virgin recommended)
  • 1 finely chopped onion
  • 1 diced red bell pepper
  • 3 garlic cloves, minced
  • 28 oz (800 g) canned crushed tomatoes (San Marzano preferred)
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • 4 large eggs
  • 1/2 cup (120 g) crumbled feta cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh cilantro
  • Juice of half a lemon
  • Optional: chili flakes for extra heat or a drizzle of olive oil when serving

Instructions

  1. Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering but not smoking, about 1-2 minutes.
  2. Add chopped onion and diced red bell pepper; cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
  3. Stir in minced garlic, ground cumin, smoked paprika, and cayenne pepper if using; cook for 1 minute until fragrant.
  4. Pour in crushed tomatoes and tomato paste; season with salt and pepper. Bring to a gentle simmer and cook uncovered for about 10 minutes, stirring occasionally, until sauce thickens slightly.
  5. Create four wells in the sauce with the back of a spoon and crack one egg into each well, being careful not to break the yolks.
  6. Reduce heat to low, cover the skillet with a lid, and cook eggs for 6-10 minutes depending on desired yolk consistency. Whites should be set and opaque, yolks soft but not raw.
  7. Sprinkle crumbled feta evenly over the eggs, scatter chopped parsley and cilantro, and squeeze fresh lemon juice over the top.
  8. Serve immediately with warm crusty bread or pita, optionally drizzling extra olive oil or sprinkling chili flakes.

Notes

If sauce is too tangy, add a pinch of sugar to balance flavors. Crack eggs into a small cup before adding to sauce to avoid shell bits. Cover pan to cook eggs evenly. Adjust heat carefully to avoid overcooking eggs. Add fresh herbs at the end to preserve brightness. Leftovers keep up to 2 days refrigerated; reheat gently.

Nutrition

Keywords: shakshuka, Middle Eastern, eggs, feta, tomato sauce, herbs, quick dinner, brunch, vegetarian, gluten-free

Find it online: https://rowanrecipes.com/easy-flavor-packed-middle-eastern-shakshuka-with-feta-herbs-recipe/