Spiced Shakshuka with Feta and Cilantro Recipe
Shakshuka is a vibrant North African and Middle Eastern dish featuring eggs poached in a hearty, spiced tomato and bell pepper sauce. Infused with warm spices like cumin, coriander, and smoked paprika, this skillet meal is perfect for breakfast, brunch, or any meal of the day. Topped with fresh cilantro and crumbled feta, it offers a delightful balance of smoky, tangy, and savory flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Breakfast, Brunch, Main Dish
- Method: Stovetop
- Cuisine: North African, Middle Eastern
- Diet: Vegetarian
Ingredients
Scale
Spice and Oil Mix
- 5 tbsp. extra-virgin olive oil
- 2 tsp. ground coriander
- 2 tsp. ground cumin
- 2 tsp. smoked paprika
- 1/2 tsp. caraway seeds
Vegetables
- 1 large bell pepper, seeds and ribs removed, chopped
- 1 cup finely chopped yellow onion
- Kosher salt, to taste
- 2 roma tomatoes, finely chopped
- 5 cloves garlic, coarsely chopped
- 1 tbsp. finely chopped jalapeños
- 2 cups (16 oz.) crushed tomatoes
Eggs and Garnish
- 6 large eggs
- 2 tbsp. chopped fresh cilantro
- 2 tbsp. crumbled feta
Serving Suggestion
- Toasted country-style bread, for serving (optional)
Instructions
- Toast spices and sauté vegetables: Heat 5 tablespoons of extra-virgin olive oil in a 10-inch skillet over medium heat. Add coriander, cumin, smoked paprika, and caraway seeds, cooking while stirring frequently until the spices are toasted and fragrant, about 30 seconds. Add chopped bell pepper and finely chopped yellow onion, seasoning with 1 teaspoon kosher salt. Cook, stirring occasionally and lowering heat to medium-low if spices darken too quickly, until onions turn lightly golden and peppers soften, about 10 minutes.
- Add tomatoes, garlic, and jalapeños: Stir in the chopped roma tomatoes, coarsely chopped garlic, and finely chopped jalapeños. Season with 1/4 teaspoon salt. Continue cooking, stirring occasionally, until the tomatoes soften and begin to reduce and the garlic and jalapeño release their aroma, approximately 10 minutes.
- Simmer crushed tomatoes: Pour in the crushed tomatoes and season with additional salt if needed. Cook the sauce, stirring occasionally to prevent sticking and burning, until the mixture thickens, about 8 minutes.
- Poach the eggs: Reduce heat to medium-low. Using the tip of a wooden spoon, create six small wells or divots in the tomato and vegetable sauce. Crack one egg into each divot. Cover the skillet with a lid and cook until the egg whites are opaque and firm, but yolks remain runny, typically 8 to 10 minutes.
- Garnish and serve: Sprinkle the dish with chopped fresh cilantro and crumbled feta cheese. Serve immediately, accompanied by toasted country-style bread if desired.
Notes
- For a spicier dish, increase the amount of jalapeños or add a pinch of cayenne pepper.
- Covering the skillet is key to cooking the eggs evenly and gently.
- This dish can easily be doubled for more servings by using a larger skillet.
- Vegetarian recipe; omit feta or substitute with vegan cheese to make vegan friendly.
- To make it gluten-free, serve without the bread or replace it with gluten-free bread.
Keywords: Shakshuka, eggs, tomato sauce, North African, Middle Eastern, breakfast, brunch, vegetarian, skillet recipe, poached eggs
