How do I make a mediterranean-inspired shakshuka with feta?

Transport your taste buds to the Mediterranean with our 'Mediterranean-Inspired Shakshuka with Feta' recipe. A burst of flavors with every bite!

You'll need

Items needed to answer the question, How do I make a Mediterranean-inspired Shakshuka with Feta. Items include: olive oil onion red bell pepper garlic cloves cumin paprika cayenne pepper canned diced tomatoes eggs fresh parsley feta cheese

olive oil 1 tablespoon
onion 1
red bell pepper 1
garlic cloves 2
cumin 1 teaspoon
paprika 1 teaspoon
cayenne pepper 1/4 teaspoon
canned diced tomatoes 1 can
eggs 4 to 6
fresh parsley a handful
feta cheese 1/2 cup

Take note
Be careful while handling hot pans and hot ingredients.

1

Prep the Ingredients

Gather and prepare all the ingredients for the recipe. You'll need 1 tablespoon of olive oil, 1 onion (diced), 1 red bell pepper (sliced), 2 cloves of garlic (minced), 1 teaspoon of cumin, 1 teaspoon of paprika, 1/4 teaspoon of cayenne pepper (optional), 1 can of diced tomatoes, 4 to 6 eggs, a handful of fresh parsley (chopped), and 1/2 cup of crumbled feta cheese.

2

Sauté the Veggies

Heat the olive oil in a large skillet over medium heat. Add the diced onion, sliced red bell pepper, and minced garlic. Sauté until the vegetables have softened and are lightly browned, about 5 minutes.

3

Season the Dish

Sprinkle in the cumin, paprika, and cayenne pepper (if desired). Stir well to coat the vegetables and let the spices toast for a minute or two, releasing their aromatic flavors.

4

Add the Tomatoes

Pour in the can of diced tomatoes, including the juice. Stir everything together and let the mixture simmer for about 10 minutes to allow the flavors to meld.

5

Make Wells for the Eggs

Using a spoon, create small wells in the tomato and vegetable mixture. Carefully crack an egg into each well, spacing them evenly throughout the skillet.

6

Simmer and Cover

Reduce the heat to low and cover the skillet with a lid. Let the shakshuka simmer for about 5-7 minutes, or until the egg whites are set but the yolks are still runny. Keep an eye on the eggs as they cook to avoid overcooking them.

7

Garnish and Serve

Sprinkle the chopped parsley and crumbled feta cheese over the top of the shakshuka. Serve it directly from the skillet, making sure to scoop up some of the flavorful tomato sauce with each egg. Enjoy with crusty bread or pita for dipping!