Shakshuka with Crispy Feta
Eggs poached in a spiced tomato sauce with golden feta cheese on top — a Mediterranean breakfast that feels fancy but takes just 20 minutes. Serve with crusty bread for dipping.
- Total time
- 20 min
- Servings
- 2
- Calories
- 285
- Protein
- 14g
Ingredients
- 2 tbsp olive oil
- ½ medium yellow onion
- 2 clove garlic cloves
- 1 can (14 oz) canned crushed tomatoes
- ½ tsp ground cumin
- ¼ tsp red pepper flakes
- 4 large eggs
- ½ cup crumbled feta cheese
Instructions
- 1
Dice the onion. Mince the garlic. Heat olive oil in a 10-inch skillet over medium.
- 2
Add onion and cook, stirring, until softened and translucent, about 4 minutes.
- 3
Add garlic, cumin, and red pepper flakes. Stir until fragrant, about 30 seconds.
- 4
Pour in tomatoes with their juice. Bring to a simmer and cook uncovered for 6 minutes.
- 5
Make 4 small wells in the sauce. Crack an egg into each well. Sprinkle feta over top.
- 6
Cover and cook over medium-low heat until egg whites set but yolks still jiggle, 5–7 minutes.
Tools you’ll need
- 10-inch nonstick or cast-iron skillet
- wooden spoon
- lid or foil
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