Name: Shakshuka with Feta and Crusty Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 tablespoons Extra Virgin Olive Oil; 1 medium Yellow Onion, diced; 1 large Red Bell Pepper, chopped; 3 cloves Garlic, minced; 1 teaspoon Ground Cumin; 1 teaspoon Smoked Paprika; 0.25 teaspoon Cayenne Pepper; 28 oz Crushed Tomatoes; 6 pieces Large Eggs; 0.5 cup Feta Cheese, crumbled; 0.25 cup Fresh Cilantro, chopped; 4 thick slices Sourdough Bread, sliced

"This vibrant Shakshuka features perfectly poached eggs nestled in a rich, spiced tomato and bell pepper sauce, finished with tangy crumbled feta and fresh herbs. It is the ultimate one-pan comfort food, designed for dipping thick slices of toasted sourdough into golden, runny yolks."

Ingredients

Qty	Item
2 tablespoons 30 ml	Extra Virgin Olive Oil
1 medium 150 g	Yellow Onion, diced
1 large 150 g	Red Bell Pepper, chopped
3 cloves 9 g	Garlic, minced
1 teaspoon 2 g	Ground Cumin
1 teaspoon 2 g	Smoked Paprika
0.25 teaspoon 0.5 g	Cayenne Pepper
28 oz 800 g	Crushed Tomatoes
6 pieces 300 g	Large Eggs
0.5 cup 75 g	Feta Cheese, crumbled
0.25 cup 10 g	Fresh Cilantro, chopped
4 thick slices 200 g	Sourdough Bread, sliced

How to Make Shakshuka with Feta and Crusty Bread

Heat the olive oil in a large deep skillet or cast-iron pan over medium heat. Add the diced onion and bell pepper, and sauté for 5-7 minutes until softened.

Stir in the minced garlic, cumin, smoked paprika, and cayenne pepper. Cook for another 1-2 minutes until the spices are fragrant.

Pour in the crushed tomatoes. Reduce heat to low and simmer for about 10-15 minutes, stirring occasionally, until the sauce has thickened slightly. Season with salt and black pepper to taste.

Use a large spoon to make six small wells in the sauce. Gently crack an egg into each well.

Cover the skillet with a lid and cook for 5-8 minutes, or until the egg whites are set but the yolks are still runny.

Remove the lid and sprinkle the crumbled feta cheese and fresh cilantro over the top.

While the eggs are cooking, toast the sourdough bread slices until golden and crisp.

Serve the shakshuka immediately directly from the pan, with the crusty bread on the side for dipping.

·
For extra depth of flavor, add a tablespoon of tomato paste when sautéing the spices.
·
Be careful not to overcook the eggs; they will continue to firm up slightly from the residual heat of the sauce.
·
If you prefer a spicier kick, add a dollop of Harissa paste to the sauce while it simmers.
·
High-quality canned whole peeled tomatoes crushed by hand often yield a better texture than pre-crushed varieties.

Frequently Asked Questions

Can I make the sauce in advance?

Yes, you can prepare the tomato base up to 2 days in advance. Simply reheat it in a skillet before adding the eggs.

Is Shakshuka traditionally spicy?

It usually has a mild heat from the paprika and cumin, but you can adjust the cayenne pepper or add chili flakes to suit your preference.

What is the best bread to serve with Shakshuka?

Crusty breads like sourdough, baguette, or challah are ideal because they hold up well when dipping into the sauce.

Can I add vegetables to this recipe?

Absolutely. Spinach, kale, or roasted eggplant are popular additions that pair beautifully with the tomato base.

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