Name: Spicy Shakshuka with Feta and Cilantro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Middle Eastern cuisine
Ingredients: 2 tbsp olive oil; 1 pcs onion (chopped); 1 bell pepper (any color, chopped); 3 pcs garlic (minced); 28 oz canned crushed tomatoes; 2 tbsp tomato paste; 0.25 cup water; 1 tsp cumin; 1 tsp paprika; 0.5 tsp chili flakes (or to taste); 0.5 tsp salt; 0.25 tsp black pepper; 4 pcs eggs; 0.5 cup feta cheese (crumbled); 0.25 cup fresh cilantro (chopped)

A vibrant shakshuka simmers in a cast-iron skillet, with bright red tomato sauce studded with eggs, topped with crumbled white feta cheese and fresh green cilantro.

Dive into the vibrant flavors of this classic North African and Middle Eastern dish, Shakshuka. This recipe features perfectly poached eggs nestled in a rich, aromatic tomato and pepper sauce, beautifully spiced with cumin, paprika, and a hint of chili for a gentle warmth. The dish is elevated with crumbled tangy feta cheese and a generous scattering of fresh cilantro, adding delightful layers of texture and taste. Beyond being a delightful egg-centric breakfast, this hearty and satisfying meal transcends into an impressive brunch or a light dinner option, showcasing a beautiful visual appeal with its colorful ingredients. Its simplicity in preparation is a delightful contrast to its complex, satisfying flavors, making it an accessible yet impressive dish for any home cook eager to explore global egg preparations.

Preparation time: 15 min
Cooking time: 30 min
Total time: 45 min
Servings: 4

Instructions

Cooking Shakshuka

1Heat olive oil in a large oven-safe skillet or cast iron pan over medium heat. Add chopped onion and bell pepper, and cook until softened, about 5-7 minutes.
2Stir in minced garlic, cumin, paprika, and chili flakes. Cook for 1 minute until fragrant.
3Add crushed tomatoes, tomato paste, and water. Season with salt and black pepper. Bring the mixture to a simmer, then reduce heat to low and cook for 10-15 minutes, allowing the sauce to thicken.
4Using the back of a spoon, create four small wells in the tomato sauce. Carefully crack one egg into each well.
5Cover the skillet and cook for 7-10 minutes, or until the egg whites are set and yolks are still runny (or cooked to your preference).
6Remove from heat. Garnish generously with crumbled feta cheese and fresh chopped cilantro. Serve immediately.

Instructions

Cooking Shakshuka

1Heat olive oil in a large oven-safe skillet or cast iron pan over medium heat. Add chopped onion and bell pepper, and cook until softened, about 5-7 minutes.
2Stir in minced garlic, cumin, paprika, and chili flakes. Cook for 1 minute until fragrant.
3Add crushed tomatoes, tomato paste, and water. Season with salt and black pepper. Bring the mixture to a simmer, then reduce heat to low and cook for 10-15 minutes, allowing the sauce to thicken.
4Using the back of a spoon, create four small wells in the tomato sauce. Carefully crack one egg into each well.
5Cover the skillet and cook for 7-10 minutes, or until the egg whites are set and yolks are still runny (or cooked to your preference).
6Remove from heat. Garnish generously with crumbled feta cheese and fresh chopped cilantro. Serve immediately.

Nutrition Information

Calories: 381 kcal
Protein: 18 g
Fat: 26 g
Carbs: 20 g

Nutrient	Per serving
Calories	381 kcal
Protein	18 g
Fat	26 g
Carbs	20 g

Tips

For perfectly runny yolks, ensure the heat is not too high when poaching the eggs. A gentle simmer is key.
Serve this spicy shakshuka immediately, straight from the pan, with warm crusty bread for dipping into the rich sauce and runny yolks.
Adjust the amount of chili flakes to match your spice preference; use less for a milder dish or more for an extra kick.