Shakshuka Tomato Eggs Feta (Print-Friendly Version)
Eggs poached in paprika-spiced tomato sauce with feta and cilantro. Easy one-pan meal with bold flavors.
# Ingredients:
→ Vegetables and Aromatics
01 -
2 tablespoons olive oil
02 -
1 medium white or yellow onion, diced
03 -
1 large red bell pepper, diced
04 -
4 cloves garlic, minced
→ Spices
05 -
1.5 teaspoons ground cumin
06 -
1.5 teaspoons smoked paprika
07 -
0.25 teaspoon crushed red pepper flakes
08 -
fine sea salt, to taste
09 -
freshly-ground black pepper, to taste
→ Main Elements
10 -
1 can (800 grams) whole tomatoes with juices
11 -
6 large eggs
→ Toppings
12 -
85 grams crumbled feta cheese
13 -
chopped fresh cilantro, for garnish
# Steps:
01 -
Heat olive oil in a large sauté pan over medium-high heat. Add diced onion and red bell pepper; sauté for 5 minutes, stirring occasionally, until softened. Add minced garlic, ground cumin, smoked paprika, salt, and crushed red pepper flakes; cook for an additional 2 minutes, stirring frequently.
02 -
Carefully add canned whole tomatoes with their juices to the pan. Break tomatoes into smaller pieces with a wooden spoon. Stir well and bring to a simmer. Reduce heat to medium-low and simmer gently for 5 to 10 minutes until the sauce thickens slightly. Taste and adjust seasoning with salt and black pepper as needed.
03 -
Create six small wells in the sauce. Gently crack an egg into each well. Sprinkle half of the feta cheese evenly over the pan. Cover and cook over medium-low heat until egg whites are set—about 3–4 minutes for runny yolks or 5–6 minutes for semi-set yolks.
04 -
Remove pan from heat and uncover. Top with remaining crumbled feta and a generous amount of chopped fresh cilantro. Serve warm, ideally with toasted bread.
# Notes & Tips:
01 -
For best results, use high-quality whole tomatoes and adjust simmering time to achieve desired sauce consistency.