North African / Israeli
Spiced Shakshuka with Feta and Herbs
A spiced tomato-pepper base simmers until thick and glossy, then eggs are poached right in the sauce so the yolks stay jammy and the whites barely set. Feta and herbs on top keep the dish bright and salty while preserving the classic skillet comfort.
Gluten-FreeDairy-FreeHigh ProteinHigh VeggiesQuick WeeknightOne Pan
At a Glance
- Time
- 35 mins
- Serves
- 4
- Cost
- Low
- Cuisine
- North African / Israeli
- Dietary fit
- Gluten-Free, Dairy-Free, Vegetarian
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until they soften and start to sweeten at the edges.
- Stir in the garlic, cumin, paprika, and chili flakes and cook for about 30 seconds until the pan smells warm and fragrant. Add the tomatoes and salt, then simmer until the sauce thickens and looks glossy rather than watery.
- Use the back of a spoon to make wells in the sauce and crack the eggs into them. Cover the skillet and cook gently until the whites are set but the yolks are still soft and jammy.
- Scatter the feta, cilantro, and parsley over the top. Serve straight from the skillet while the sauce is bubbling around the eggs and the herbs are bright.
Adaptations
Easy Swap- Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Dairy-Free: Easy Swap Easy swap; see the adaptation note below.
- Vegetarian: Vegetarian Vegetarian as written.
How to adapt: Naturally gluten-free as written. For dairy-free, omit the feta or use a dairy-free salty crumble; add bread only on the side if you want it.