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One Pan Shakshuka with Feta

One Pan Shakshuka with Feta

One Pan Shakshuka with Feta is a warm, spicy, and deeply comforting dish that combines fresh vegetables, protein-packed eggs, and creamy feta cheese, all cooked in a single skillet for easy cleanup.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: Mediterranean
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely diced
  • 1 large red bell pepper, seeded and chopped
  • 3 cloves garlic, minced or pressed
  • 1 teaspoon ground cumi
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon crushed red pepper
  • 28 ounces canned crushed tomatoes
  • 5-6 large eggs, room temperature
  • 4 ounces feta cheese, crumbled or cubed
  • 1/4 cup fresh cilantro or parsley, for garnish
  • Salt and black pepper, to taste

Method
 

  1. Place a large skillet over medium heat and add the olive oil.
  2. Once the oil is hot, add the diced onions and bell peppers. Sauté for about 5-7 minutes until soft and slightly caramelized.
  3. Stir in the minced garlic, cumin, smoked paprika, and red pepper flakes. Cook for 1 minute until fragrant.
  4. Pour in the crushed tomatoes and season with salt and pepper. Stir and reduce heat to low. Let simmer for 10-15 minutes.
  5. Make 5-6 small wells in the sauce and crack an egg into each well.
  6. Sprinkle crumbled feta cheese over the top. Cover the skillet with a lid and cook for 5-8 minutes until eggs are done to your liking.
  7. Remove from heat and garnish with fresh cilantro or parsley. Serve immediately.

Notes

Use a cast iron skillet for best results. If using fresh tomatoes, blanch them first to remove skins. Be careful not to overcook the eggs, as they will continue to cook off the heat.