Easy Shakshuka with Feta
Easy shakshuka with feta recipe made at home in 25 minutes. Vegetarian, gluten-free, and packed with anti-inflammatory spices.
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 6 large eggs
- 4 ounces crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- Fresh lemon juice from 1/2 lemon
Instructions
- 1
Heat olive oil in a large skillet over medium-high heat until it shimmers slightly, about 1 minute.
- 2
Add the diced onion to the hot oil and sauté until it becomes translucent and softened, stirring occasionally, about 4 minutes.
- 3
Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.
- 4
Add the diced bell pepper and cook for another 3 minutes, stirring frequently, until the pepper begins to soften.
- 5
Pour in the crushed tomatoes along with their juices, then sprinkle in the cumin, paprika, cayenne pepper, salt, and black pepper.
- 6
Reduce heat to medium and let the sauce simmer gently for 8 minutes, stirring occasionally, until it reduces slightly and flavors meld together.
- 7
Make six small wells in the tomato sauce using the back of a spoon, spacing them evenly around the skillet.
- 8
Crack one egg into each well, being gentle to keep the yolks intact.
- 9
Cover the skillet with a lid and cook for 4-5 minutes until the egg whites are set but the yolks remain slightly runny.
- 10
Sprinkle the crumbled feta cheese over the entire skillet and around each egg.
- 11
Scatter the fresh parsley and cilantro over the top, then add a pinch of red pepper flakes for extra heat if desired.
- 12
Finish with a squeeze of fresh lemon juice and a drizzle of olive oil.
- 13
Serve the shakshuka directly from the skillet while hot, providing crusty bread or warm pita for scooping if desired.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| 6 large eggs | 4 large eggs plus 2 egg whites | Reduces cholesterol and saturated fat while maintaining protein content and satisfying texture |
| 3 tablespoons extra virgin olive oil | 2 tablespoons extra virgin olive oil | Decreases overall calorie and fat content without sacrificing the dish's authentic Mediterranean flavor |
| 1 can crushed tomatoes | 1.5 cups fresh diced tomatoes plus 3/4 cup low-sodium vegetable broth | Fresh tomatoes provide more vitamins and enzymes for better gut health while broth maintains sauce consistency |
| 4 ounces feta cheese | 3 ounces feta plus 2 tablespoons Greek yogurt | Reduces sodium and saturated fat while adding probiotics that support gut microbiome health |
| 1 teaspoon smoked paprika | 1/2 teaspoon smoked paprika plus 1/2 teaspoon turmeric | Turmeric is a powerful anti-inflammatory compound that reduces inflammatory markers in the body |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 245 |
| Total Fat | 15g |
| Saturated Fat | 5g |
| Cholesterol | 145mg |
| Sodium | 430mg |
| Carbohydrates | 12g |
| Fiber | 3g |
| Sugar | 6g |
| Protein | 15g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
