Shakshuka with Feta Bread
Baked eggs in tomato sauce with crumbled feta cheese and warm bread for dipping. Poached eggs nestle in a spiced tomato base, served with crispy or soft bread for scooping.
Ingredients
Method
Dice the onion and mince the garlic.
Heat olive oil in a large skillet over medium heat.
Add diced onion and cook until softened, about 4–5 minutes, stirring occasionally.
Add minced garlic and cook for 1 minute until fragrant.
Stir in paprika and cumin, and cook for 30 seconds.
Pour in canned tomatoes and simmer for 8–10 minutes until the sauce thickens slightly. Season with salt and black pepper to taste.
Make 4 shallow wells in the sauce with the back of a spoon, spacing them evenly.
Crack one egg into each well. Reduce heat to medium-low and cover the skillet.
Cook for 5–7 minutes until the egg whites are set but yolks remain runny (adjust time for your preferred doneness).
Scatter crumbled feta cheese over the shakshuka and sprinkle with fresh parsley.
Serve hot with warm pita bread alongside for scooping and dipping.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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