Go Back
–+ servings

Authentic North African Shakshuka with Feta Recipe

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Nutrition

Ingredients
  

For the Spiced Tomato & Pepper Sauce
  • 3 tbsp extra virgin olive oil cold-pressed
  • 1 large yellow onion finely chopped
  • 1 large red bell pepper stemmed, seeded & diced
  • 1 medium yellow bell pepper stemmed, seeded & diced
  • 4 cloves garlic thinly sliced or minced
  • 1 tsp ground cumin freshly ground
  • 1 tsp smoked paprika
  • 1/2 tsp ground coriander
  • 1/4 tsp cayenne pepper or red pepper flakes adjust to taste
  • 1 tbsp harissa paste traditional North African chili paste
  • 28 oz (1 large can) whole peeled San Marzano tomatoes crushed by hand with juices
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
For the Eggs & Finish
  • 5 large pasture-raised eggs room temperature
  • 1/2 cup Greek feta cheese crumbled from a block in brine
  • 1/4 cup fresh cilantro and flat-leaf parsley coarsely chopped
  • 1 loaf crusty artisan sourdough bread thickly sliced and toasted for dipping

Method
 

Sauté Aromatics & Peppers
  1. Heat extra virgin olive oil in a 10 to 12-inch heavy cast iron skillet over medium heat. Add chopped onion, diced red bell pepper, and yellow bell pepper. Sauté for 6 to 8 minutes until peppers are soft and onion is translucent and slightly caramelized.
  2. Stir in sliced garlic, cumin, smoked paprika, coriander, cayenne, and harissa paste. Cook for 1 to 2 minutes until spices release their fragrant aromas.
Simmer Rich Tomato Sauce
  1. Pour in hand-crushed San Marzano tomatoes with their juices, salt, and black pepper. Bring to a simmer, reduce heat to medium-low, and cook uncovered for 10 to 12 minutes, stirring occasionally, until the sauce is thick, jammy, and reduced.
Poach Eggs & Garnish with Feta
  1. Use the back of a large spoon to make 5 small indentations in the bubbling sauce. Gently crack one egg directly into each well.
  2. Cover the skillet with a lid or baking sheet and simmer gently on low heat for 5 to 7 minutes, until egg whites are set and opaque, but the bright yolks remain softly liquid and runny.
  3. Remove from heat immediately. Scatter crumbled feta cheese, chopped fresh cilantro, and parsley over the top. Drizzle with a swirl of extra virgin olive oil and serve bubbling hot straight from the skillet with warm crusty bread!

Nutrition

Serving: 1gCalories: 280kcalCarbohydrates: 16gProtein: 15gFat: 18gSaturated Fat: 5gCholesterol: 215mgSodium: 560mgPotassium: 510mgFiber: 4gSugar: 8gVitamin A: 1750IUVitamin C: 78.4mgCalcium: 160mgIron: 2.5mg

Tried this recipe?

Let us know how it was!