Shakshuka with Feta

How to Make Shakshuka with Feta

1. 1

   Step 1: Sweat the aromatics

   Heat the olive oil in a large, heavy skillet over medium heat. Add the chopped onion and diced red pepper and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add the minced garlic during the last minute and stir until fragrant.

   For this step

   • 2 tbspolive oil
   • 1 mediumyellow onion, finely chopped
   • 1 mediumred bell pepper, seeded and diced
   • 3 clovesgarlic, minced
   
2. 2

   Step 2: Toast the spices and build the sauce

   Stir in the tomato paste, smoked paprika, ground cumin, and red pepper flakes; cook 1 minute to bloom the spices. Pour in the crushed tomatoes, stirring to combine. Bring to a gentle simmer.

   For this step

   • 2 tbsptomato paste
   • 1 tspsmoked paprika
   • 1 tspground cumin
   • 1/4 tspred pepper flakes (optional, or harissa to taste)
   • 28 ozcrushed tomatoes (canned)
   
3. 3

   Step 3: Simmer and season

   Reduce heat to medium-low and simmer the sauce, uncovered, until slightly thickened, about 10–12 minutes. Season with sugar, salt, and black pepper; taste and adjust seasoning or heat as needed.

   For this step

   • 1 tspgranulated sugar (to balance acidity)
   • 1 tspsalt
   • 1/2 tspblack pepper
   
4. 4

   Step 4: Poach the eggs

   Use the back of a spoon to make 6 small wells in the sauce. Crack one egg into each well. Cover the skillet and cook until egg whites are set but yolks remain runny, about 6–8 minutes (cook a minute or two longer for firmer yolks).

   For this step

   • 6 countlarge eggs
   
5. 5

   Step 5: Finish with feta and herbs

   Sprinkle the crumbled feta and chopped parsley over the shakshuka. Drizzle a little lemon juice if using and remove from heat.

   For this step

   • 4 ozfeta cheese, crumbled
   • 1/4 cupfresh parsley, chopped
   • 1 tsplemon juice (optional, to finish)
   
6. 6

   Step 6: Serve

   Serve hot straight from the pan with crusty bread or pita for dipping. Spoon sauce and an egg onto each plate and enjoy.

   For this step

   • 4 slicescrusty bread or pita, for serving (optional)
   

1. Heat the olive oil in a large, heavy skillet over medium heat. Add the chopped onion and diced red pepper and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add the minced garlic during the last minute and stir until fragrant.
2. Stir in the tomato paste, smoked paprika, ground cumin, and red pepper flakes; cook 1 minute to bloom the spices. Pour in the crushed tomatoes, stirring to combine. Bring to a gentle simmer.
3. Reduce heat to medium-low and simmer the sauce, uncovered, until slightly thickened, about 10–12 minutes. Season with sugar, salt, and black pepper; taste and adjust seasoning or heat as needed.
4. Use the back of a spoon to make 6 small wells in the sauce. Crack one egg into each well. Cover the skillet and cook until egg whites are set but yolks remain runny, about 6–8 minutes (cook a minute or two longer for firmer yolks).
5. Sprinkle the crumbled feta and chopped parsley over the shakshuka. Drizzle a little lemon juice if using and remove from heat.
6. Serve hot straight from the pan with crusty bread or pita for dipping. Spoon sauce and an egg onto each plate and enjoy.