Skillet Shakshuka with Feta

Name: Skillet Shakshuka with Feta
Total time: 35 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 1 yellow onion, thinly sliced; 1 red bell pepper, sliced; 4 garlic cloves, minced; 1 tsp sweet paprika; 1 tsp ground cumin; 1/4 tsp red pepper flakes; 1 (28 oz) can crushed tomatoes; Kosher salt and black pepper; 6 large eggs; 3 oz feta, crumbled; Fresh cilantro or parsley, torn

Breakfast One-Pot Gluten-Free

Eggs poached right in a garlicky pepper and tomato sauce, finished with crumbled feta and torn herbs. It comes together in one pan in half an hour and works just as well for a lazy Saturday breakfast as it does for a meatless supper.

Course: Breakfast
Time: 35 min
Servings: 4

Cooking Notes

Reduce the tomato base until it is thick enough to hold shallow wells for the eggs. A watery sauce makes the whites spread and takes much longer to set.
Crack each egg into its own well and cover the skillet briefly if the whites need help setting. Keep the heat gentle so the yolks stay soft while the whites finish cooking.
Add feta and fresh herbs near the end rather than simmering them for a long time. That keeps the cheese distinct and the herbs bright against the warm tomato sauce.

Recipe Card

Skillet Shakshuka with Feta

By Gabriella

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Category: Breakfast
Total Time: 35 min
Difficulty: Easy

Servings: 4

Ingredients

2 tbsp olive oil
1 yellow onion, thinly sliced
1 red bell pepper, sliced
4 garlic cloves, minced
1 tsp sweet paprika
1 tsp ground cumin
1/4 tsp red pepper flakes
1 (28 oz) can crushed tomatoes
Kosher salt and black pepper
6 large eggs
3 oz feta, crumbled
Fresh cilantro or parsley, torn

Instructions

1
Warm the olive oil in a large skillet over medium heat and cook the onion and bell pepper for about 10 minutes, until soft and starting to caramelize at the edges.
2
Add the garlic, paprika, cumin, and red pepper flakes and stir for a minute, just until the spices smell toasty.
3
Pour in the crushed tomatoes, season well, and simmer for 12 to 15 minutes until the sauce is thick enough to hold a spoon-shaped well.
4
Make six shallow wells in the sauce and crack an egg into each. Cover the pan and cook 7 to 9 minutes, until the whites are set and the yolks are still soft.
5
Scatter the feta and herbs over the top and bring the whole skillet to the table with plenty of bread or rice alongside.