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Cutting into yolk on Spicy Feta Shakshuka

Spicy Feta Shakshuka

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This Spicy Feta Shakshuka is a flavor-packed dish comprised of eggs poached in a tomato sauce, loaded with a blend of spices and topped with creamy Feta cheese.
Course Breakfast, Brunch, Lunch
Cuisine Mediterranean
Diet Vegetarian
Keyword 30 Minutes or Less, Healthy, One-Pot, Shakshuka, Spicy Shakshuka
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 2 large servings
Author Marley Goldin

Equipment

Ingredients

  • 1 large yellow onion
  • 3 cloves garlic
  • 2 tablespoons olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 28 ounces canned peeled plum tomatoes
  • 1 teaspoon paprika
  • ½ teaspoon turmeric
  • ¼ teaspoon crushed red pepper
  • 4 large eggs
  • 2 ounces crumbled feta cheese
  • fresh parsley for garnish

Instructions

  • Prep your ingredients by peeling and dicing your onion and peeling and mincing your garlic. Add the olive oil to a large frying pan and get the oil how over medium heat for about 2 minutes.
    1 large yellow onion, 3 cloves garlic, 2 tablespoons olive oil
    Diced onions and minced garlic on cutting board
  • Add the onions, garlic, salt, and pepper to the pan with the hot oil and sauté over medium heat until the onions are translucent (about 5-7 minutes).
    ¼ teaspoon salt, ¼ teaspoon black pepper
    Onions and Garlic Cooked in Olive Oil Salt and Pepper
  • Add the tomatoes and the juices from the can, the paprika, turmeric, and crushed red pepper flakes and simmer for about 5 minutes.
    28 ounces canned peeled plum tomatoes, 1 teaspoon paprika, ½ teaspoon turmeric, ¼ teaspoon crushed red pepper
  • Use a potato masher or wooden spoon to crush the whole tomatoes, until completely crushed. Then, continue to simmer until almost all of the liquid has absorbed (about 5-7 minutes).
    Using potato masher to crush whole peeled plum tomatoes in a pan
  • Crack your eggs into little ramekins to give yourself a chance to remove any eggshells and so you are able to carefully drop the eggs into the sauce without breaking the yolks.
    4 large eggs
    Four eggs in little ramekins
  • Carve out 4 little wells in the sauce to reveal the bottom of the pan.
    Shakshuka sauce with 4 little wells carved out
  • Carefully pour eggs from the ramekin into the sauce, adding one egg to each well and then cover the pan with a fitted lid.
    Raw eggs added to tomato-based sauce to poach in
  • Continue to cook, covered, until egg whites are opaque and yolk is cooked to your preference (about 5 minutes for over-easy and 8 minutes for over hard eggs) and egg whites are opaque.
    Eggs poached in spicy shakshuka sauce
  • Remove pan from heat and add feta and parsley. Serve with your favorite bread. Challah, sourdough and ciabatta all work as a great sponge for the sauce and egg yolks.
    2 ounces crumbled feta cheese, fresh parsley for garnish

Notes

  • If you’re not a feta fan, goat cheese totally works, or you can leave the cheese out altogether.
  • It’s hard to get the eggs just right. I overcooked them on my first try. It generally takes about five minutes for the eggs to cook through, but watch them closely!