Weekend Shakshuka with Feta and Herbs

Shakshuka, a Maghrebi classic whose name nods to a mixture, brings eggs gently poached in cumin-and-paprika tomato sauce. This weekend take finishes with crumbled feta and fresh herbs for a bright one-pan brunch.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 380 cal
• 20g protein
• 22g carbs
• 24g fat
• 5g fiber

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Ingredients

• 3 Tbsp extra-virgin olive oil
• 1 medium, diced yellow onion
• 1, diced red bell pepper
• 3, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 tsp crushed red pepper flakes
• 1 tsp, divided kosher salt
• 28 oz canned crushed tomatoes
• 8 large eggs
• 1/2 cup crumbled feta cheese
• 1/4 cup, chopped fresh parsley or cilantro
• 4 slices, toasted crusty bread or pita

Instructions

1. 1Heat the olive oil in a large 12-inch skillet over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened and lightly golden at the edges, 7–8 minutes.
2. 2Stir in the garlic, cumin, smoked paprika, red pepper flakes, and salt; cook 30–45 seconds until fragrant.
3. 3Pour in the crushed tomatoes, stir well, and bring to a gentle simmer. Reduce heat to medium-low and cook uncovered 10–12 minutes, stirring now and then, until the sauce thickens slightly and tastes rich.
4. 4Taste and adjust seasoning with the remaining salt if needed. Use the back of a spoon to make eight shallow wells in the sauce.
5. 5Crack one egg into each well. Sprinkle the feta evenly over the sauce and the eggs.
6. 6Cover the skillet and cook 5–8 minutes, checking often, until the egg whites are just set but the yolks are still runny (or longer if you prefer firmer yolks).
7. 7Remove from heat, scatter the fresh herbs over the top, and let rest 1 minute.
8. 8Serve straight from the skillet with toasted crusty bread or warm pita for scooping up the saucy eggs and feta.