How do I make a vegetarian version of shakshuka with feta?

Indulge in a veggie delight with our 'Vegetarian Shakshuka with Feta' recipe. No meat, no problem – just loads of flavor!

You'll need

Items needed to answer the question, How do I make a vegetarian version of Shakshuka with Feta. Items include: olive oil onion red bell pepper garlic cloves ground cumin ground paprika ground cayenne pepper crushed tomatoes eggs feta cheese parsley

olive oil 2 tablespoons
onion 1, diced
red bell pepper 1, diced
garlic cloves 2, minced
ground cumin 1 teaspoon
ground paprika 1 teaspoon
ground cayenne pepper 1/2 teaspoon
crushed tomatoes 1 can (400g)
eggs 4 to 6
feta cheese 100g, crumbled
parsley A handful, chopped

Take note
Be careful when handling the hot skillet during the cooking process.

1

Prepare the ingredients

Gather all the necessary ingredients for the recipe. You will need 2 tablespoons of olive oil, 1 onion (diced), 1 red bell pepper (diced), 2 cloves of garlic (minced), 1 teaspoon of ground cumin, 1 teaspoon of ground paprika, 1/2 teaspoon of ground cayenne pepper (optional, for some heat), 1 can of crushed tomatoes (400g), 4 to 6 eggs, 100g of feta cheese (crumbled), salt and pepper to taste, and a handful of fresh parsley (chopped) for garnish.

2

Sauté the veggies

In a large skillet, heat the olive oil over medium heat. Add the diced onion and red bell pepper. Sauté for about 5 minutes, until the vegetables are softened.

3

Add the spices and garlic

Stir in the minced garlic, ground cumin, ground paprika, and ground cayenne pepper. Sauté for another minute until fragrant.

4

Pour in the crushed tomatoes

Add the can of crushed tomatoes to the skillet. Stir well to combine the spices and tomatoes. Simmer for about 10-15 minutes, until the sauce thickens slightly.

5

Make wells for the eggs

Using the back of a spoon, make small wells in the tomato sauce. Carefully crack the eggs into the wells, one by one. Make sure to space them out evenly.

6

Sprinkle with feta cheese

Sprinkle the crumbled feta cheese evenly over the eggs and tomato sauce. Cover the skillet and let it cook for about 5-7 minutes, until the eggs are cooked to your desired level of doneness.

7

Garnish and serve

Once the eggs are cooked, garnish the dish with chopped parsley. Season with salt and pepper to taste. Serve the Vegetarian Shakshuka straight from the skillet, hot and with some crusty bread on the side.