Please note that some of the links on this website are affiliate links. I will earn a commission if you decide to make a purchase after clicking through the link. As an Amazon Associate I earn from qualifying purchases.
Prep Time: Estimated 10 minutes
Cook Time: Estimated 25 minutes
Total Time: Estimated 35 minutes
Yield: Serves 2-4
Cuisine: Breakfast
Author: Scott Stokes
Ingredients:
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder (adjust to taste)
- 1 can (14 ounces) diced tomatoes
- Salt and pepper, to taste
- 4-6 large eggs
- 1/4 cup crumbled feta cheese
- Fresh herbs (such as parsley or cilantro), for garnish
Instructions:
- Heat the olive oil in a large skillet over medium heat. Add the sliced onion and diced red bell pepper. Cook until the vegetables have softened, about 5 minutes.
- Add the minced garlic, ground cumin, paprika, and chili powder to the skillet. Stir well to coat the vegetables with the spices.
- Pour in the diced tomatoes (with their juices) and season with salt and pepper. Simmer the sauce for about 10 minutes, until it thickens slightly.
- Create small wells in the sauce and crack the eggs into the wells. Cover the skillet and cook for about 5-7 minutes, or until the eggs are cooked to your liking.
- Sprinkle the crumbled feta cheese over the top of the shakshuka. Garnish with fresh herbs.
- Serve the shakshuka hot, straight from the skillet. It pairs well with crusty bread or warm pita.
Note: Shakshuka is a versatile dish, and you can customize it with additional ingredients like spinach, olives, or spices of your choice.
Enjoy your easy and delicious breakfast!
