Mediterranean Shakshuka with Feta
Eggs gently poached in a spiced tomato and pepper sauce, finished with feta and parsley. Serves 2.
Diet swaps
- Dairy-free: Leave off the cheese or use a dairy-free cheese.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 1 tbsp Extra-virgin olive oil
- 1 Onion, diced
- 1 Red bell pepper, diced
- 2 cloves Garlic
- 1 can (14.5 oz) Crushed tomatoes
- 1 tsp each Cumin and smoked paprika
- 4 Large eggs
- 2 tbsp Crumbled feta
- handful Fresh parsley
Directions
- Warm oil in a skillet; cook onion and pepper 5 minutes, then garlic and spices for 1 minute.
- Add tomatoes and simmer 8 minutes.
- Make 4 wells, crack in eggs, cover and cook 5–7 minutes until whites set.
- Top with feta and parsley.
Calorie breakdown
Per serving: oil 60 · veggies + tomatoes 115 · 2 eggs 140 · feta 25
Helpful for this recipe
Cast iron skilletShop on Amazon →Smoked paprikaShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →