Shakshuka with Red Bell Peppers, Feta, and Cilantro Recipe
Shakshuka is a vibrant and flavorful North African and Middle Eastern dish featuring poached eggs nestled in a spicy tomato and bell pepper sauce. This easy one-pan meal combines sautéed vegetables and aromatic spices, making it perfect for breakfast, brunch, or a light dinner. Served with warm pita bread and garnished with fresh cilantro and feta cheese, shakshuka offers a comforting and satisfying taste of Mediterranean cuisine.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Middle Eastern, North African
- Diet: Vegetarian
Ingredients
Sauce
- 2 tablespoons extra-virgin olive oil
- 2 red bell peppers, thinly sliced
- 1 medium yellow onion, thinly sliced
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon cayenne pepper (optional)
- 1 (28-ounce) can whole stewed tomatoes
Eggs & Garnish
- 6 large eggs
- ¼ cup chopped fresh cilantro
- 2 ounces feta, crumbled (optional)
For Serving
- Warmed pita bread
Instructions
- Prepare the base: Heat the extra-virgin olive oil in a large skillet over medium heat. Add the thinly sliced red bell peppers and yellow onion, cooking until softened and slightly caramelized, about 8-10 minutes.
- Season the vegetables: Stir in the ground cumin, smoked paprika, kosher salt, freshly cracked black pepper, and cayenne pepper (if using). Cook for 1-2 minutes, allowing the spices to become fragrant.
- Add tomatoes: Pour in the whole stewed tomatoes with their juice. Break the tomatoes down with a spoon, then simmer the mixture over medium-low heat until it thickens slightly, about 15-20 minutes.
- Poach the eggs: Create small wells in the sauce, then carefully crack the eggs into each well. Cover the skillet and cook until the egg whites are set but the yolks remain runny, approximately 6-8 minutes.
- Garnish and serve: Sprinkle the chopped fresh cilantro and crumbled feta cheese over the top. Serve immediately with warmed pita bread to scoop up the flavorful sauce and eggs.
Notes
- For a spicier shakshuka, increase the cayenne pepper or add a dash of hot sauce.
- You can substitute fresh tomatoes for canned if in season; simmer longer for a thick sauce.
- Adjust cooking time of eggs depending on desired doneness.
- Feta is optional but adds a lovely tangy contrast.
- Serve shakshuka with crusty bread or pita for an authentic experience.
