Sunrise Shakshuka with Crumbled Feta
Eggs poached in a vibrant, spice-kissed tomato and pepper sauce, topped with crumbled feta and fresh herbs. This North African classic fills your kitchen with the warm aroma of cumin and paprika while the yolks set to silky perfection. Best scooped up with crusty bread straight from the skillet.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
+ 12 more ingredients
Instructions
Heat olive oil in a large cast-iron skillet over medium heat. Add the diced onion and bell pepper, cooking until softened, about 5 minutes.
Stir in the garlic, cumin, smoked paprika, and chili flakes. Cook for 1 minute until fragrant.
Add the crushed tomatoes, tomato paste, and sugar. Season with salt and pepper. Simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.
Using the back of a spoon, create 6 small wells in the sauce. Crack one egg into each well.
Cover the skillet, reduce heat to medium-low, and cook for 7-10 minutes until the egg whites are set but the yolks are still runny.
Remove from heat, scatter crumbled feta over the top, and garnish with fresh parsley and cilantro.
Serve immediately straight from the skillet with crusty bread for dipping.
Nutrition Estimate
Per serving • Estimated by Blinner AI