Shakshouka with Feta
Bright, gently spiced tomato and pepper sauce cradles softly set eggs and a scatter of tangy feta for a rustic, shareable breakfast or light dinner. The dish balances warmth from cumin and smoked paprika with fresh parsley for a lively finish.
2 tbsp olive oil
1 onion, thinly sliced
1 red bell pepper, seeded and diced
3 clove garlic, finely chopped
1 tsp ground cumin
1 tsp smoked paprika
1 tbsp tomato paste
1 can diced tomatoes, with their juices
1 tsp salt
½ tsp black pepper
1 pinch sugar
4 eggs
4 oz feta cheese, crumbled
¼ tsp red pepper flakes
2 tbsp fresh parsley, chopped
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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