Classic Shakshuka with Feta
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Shakshuka is the perfect brunch or breakfast with poached eggs in a flavorful tomato broth topped with crumbled cheese and fresh herbs. -@girlwiththeironcast


Prep time 5mins
Cook time 45mins
Serves or Makes: 2-4
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  • 3 tablespoons extra virgin olive oil
  • 1/ 2 red bell pepper, seeded and sliced longways
  • 1/ 3 cup chopped yellow onion
  • 1/ 2 teaspoon ground cumin
  • 1/ 2 teaspoon dark chili powder
  • 1/ 2 teaspoon smoked paprika
  • 1/ 2 teaspoon dried oregano
  • 1/ 2 teaspoon crushed red pepper flakes
  • 1/ 4 teaspoon fresh ground black pepper
  • 1/ 2 teaspoon kosher salt
  • 3 cloves garlic, peeled and thinly sliced
  • 1 (14 ounce can) crushed tomatoes
  • 4 eggs
  • 1/ 4 cup crumbled feta
  • 1/ 4 cup roughly chopped cilantro
  • bread of choice, (optional), for serving


  • Step 1

    Preheat oven to 375˚F. In a cast iron skillet over medium heat, add olive oil, chopped onions, and red bell pepper. Sauté for 20 minutes until peppers soften.

  • Step 2

    Add the spices: dark chili powder, cumin, paprika, oregano, salt, black pepper. Add the sliced garlic and sauté for 1-2 minutes until garlic is fragrant. Add the crushed tomatoes and lower the heat to simmer. Stir and allow sauce to simmer for 10 minutes.

  • Step 3

    Create 4 small wells in the tomato sauce and crack the eggs into the wells. Place skillet into the oven and bake the eggs for 8-10 minutes until the eggs are cooked to your liking (they will continue to cook when you remove from the oven so don’t overcook).

  • Step 4

    Remove from the oven and top with crumbled cheese and herb garnish of parsley or cilantro. Serve with toasted bread or pita to scoop up all the delicious sauces.

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