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Flavorful Spiced Shakshuka Recipe with Creamy Feta and Fresh Herbs

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A comforting and vibrant shakshuka with a smoky, spiced tomato sauce, creamy feta, and fresh herbs. Perfect for quick weeknight dinners or lazy weekend brunches.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 3 large garlic cloves, minced
  • 1 large red bell pepper, diced
  • 28 oz (800 g) canned diced tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne pepper (optional)
  • ½ teaspoon ground coriander
  • Salt to taste
  • Freshly ground black pepper to taste
  • 4–6 large eggs
  • ½ cup (75 g) feta cheese, crumbled
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh cilantro, chopped (optional)
  • 1 tablespoon fresh lemon juice

Instructions

  1. Heat the olive oil in a large skillet over medium heat until shimmering but not smoking, about 1 minute.
  2. Add the chopped onion and diced red bell pepper. Cook for 5-7 minutes, stirring occasionally, until softened and onions are translucent.
  3. Stir in the minced garlic, smoked paprika, ground cumin, ground coriander, and cayenne pepper. Cook for about 1 minute until fragrant, being careful not to burn the garlic.
  4. Pour in the canned diced tomatoes with their juices and add the tomato paste. Stir and bring to a gentle simmer. Reduce heat slightly and cook uncovered for 10-12 minutes until the sauce thickens and becomes slightly chunky.
  5. Season the sauce with salt and freshly ground black pepper to taste. Adjust seasoning as needed.
  6. Using a spoon, create wells in the sauce and carefully crack an egg into each well.
  7. Cover the skillet with a lid or foil and cook over low heat for 6-8 minutes, depending on desired yolk consistency. The whites should be set but yolks still soft.
  8. Sprinkle the crumbled feta evenly over the dish. Scatter chopped parsley and cilantro on top. Finish with a squeeze of fresh lemon juice.
  9. Serve immediately with crusty bread, warm pita, or naan to scoop up the sauce and eggs.

Notes

If the sauce thickens too much, add a splash of water or broth to loosen it. Crack eggs into a small bowl before adding to the sauce to avoid shell bits and ensure even placement. Keep heat low when poaching eggs to avoid rubbery whites. Fresh herbs should be added at the end to preserve brightness. For dairy-free option, replace feta with toasted pine nuts or avocado slices. Cast iron skillet recommended for even heat retention.

Nutrition

Keywords: shakshuka, spiced shakshuka, feta, eggs, tomato sauce, easy dinner, brunch recipe, vegetarian, gluten-free

Find it online: https://prismtaste.com/flavorful-spiced-shakshuka-recipe-with-creamy-feta-and-fresh-herbs-easy-guide/