Shakshuka with Feta
I’m coming at you with a fabulously nourishing and flavorful breakfast recipe that is sure to get you excited about mornings!
If you haven’t had shakshuka before, I highly recommend giving it a try. It’s a compilation of spiced tomato sauce with caramelized bell peppers and onions, perfectly poached eggs, creamy, tangy feta and a smattering of cilantro.
The tomatoes and bell peppers provide vitamins A and C and help give this dish 7 grams of fiber per serving! And the eggs provide protein, vitamin D and choline. The spices, herbs and feta give the dish so much pizazz, making breakfast absolutely perfect.
Oh, and did I mention you can make it ahead and reheat servings for breakfast each morning? Yes, you can.
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Shakshuka with Feta
- Prep Time: 10-15 mins
- Cook Time: 15-20 mins
- Total Time: 25-35 mins
- Yield: Serves 4 1x
- Category: Breakfast
- Method: Stove-Top
Description
A popular Middle Eastern and North African stew made with poached eggs in a spiced tomato and red pepper broth.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium white onion, peeled and diced
- 1 large red bell pepper, seeded and diced
- 3–4 cloves garlic, peeled and minced
- 2 teaspoons dried oregano leaves
- 1 ¼ teaspoon kosher or sea salt, divided
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon ground black pepper, divided
- 32-ounce can no added salt crushed tomatoes
- 1 teaspoon granulated sugar (optional)
- ¼ cup fresh cilantro, chopped, divided
- ¼ cup crumbled feta
- 8 large eggs
Instructions
- Heat olive oil in a large nonstick skillet over medium heat. Add onion and bell pepper and saute 10-12 minutes or until vegetables are very soft and caramelized. Stir in the garlic, oregano, 1 teaspoon salt, smoked paprika, cumin and ¼ teaspoon black pepper and saute 30-60 seconds or until fragrant.
- Add crushed tomatoes and bring to a simmer. Stir in the sugar (if using) and half of the cilantro.
- Crack eggs into the tomato sauce, about a half inch apart and sprinkle with remaining salt and black pepper. Reduce the heat to medium-low, place the lid on top of the pan and cook until egg whites are set, about 6-8 minutes. Sprinkle with feta and remaining cilantro.
Notes
Tip: Cook in advance and store portions in airtight containers in the refrigerator. Reheat in the microwave and serve for breakfast all week!
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 304
- Sugar: 10g
- Sodium: 522mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 370mg
Keywords: shakshuka, breakfast, brunch, low carb