Middle Eastern Shakshuka with Feta
This vibrant one-pan wonder combines perfectly spiced tomato sauce with eggs and creamy feta cheese, creating a dish that's as beautiful as it is delicious.
Ingredients
- 6 large eggs
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 red bell peppers chopped
- 4 garlic cloves minced
- 2 14 oz cans diced tomatoes
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon red pepper flakes
- 1/2 cup crumbled feta cheese
- Fresh parsley or cilantro for garnish
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add onions and bell peppers, cooking until softened (about 5 minutes).
- Add garlic and cook for another minute until fragrant.
- Stir in the diced tomatoes, paprika, cumin, coriander, and red pepper flakes. Season with salt and pepper.
- Let the sauce simmer for 10-15 minutes until it thickens slightly.
- Using the back of a spoon, make 6 wells in the sauce. Crack an egg into each well.
- Cover the skillet and cook for 5-7 minutes, or until the egg whites are set but yolks are still runny.
- Sprinkle crumbled feta cheese over the top and garnish with fresh herbs.