Name: Simple Feta Shakshuka
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 generous servings
Cuisine: Middle Eastern
Ingredients: 30 ml olive oil; 1 brown onion; 1 red bell pepper; 3 garlic; 5 g sweet paprika; 4 g ground cumin; 2 g chili powder; 3 g kosher salt; 2 g black pepper; 400 g canned crushed tomatoes; 30 g tomato paste; 4 large eggs; 50 g feta cheese; 10 g fresh parsley

Equipment

Large skillet with tight-fitting lid

or Frying pan covered with aluminum foil

Chef knife

Cutting board

Wooden spoon

Ingredients

2 servings

Vegetable Base

30 ml olive oil, extra virgin
1 brown onion, finely diced
1 red bell pepper, thinly sliced
3 garlic, minced

Spices & Seasoning

5 g sweet paprika
4 g ground cumin
2 g chili powder
3 g kosher salt
2 g black pepper, freshly ground

Tomato Sauce

400 g canned crushed tomatoes
30 g tomato paste

Eggs & Garnish

4 large eggs
50 g feta cheese, crumbled
10 g fresh parsley, roughly chopped

Nutrition (per serving)

508

Calories

24g

Protein

38g

Carbs

32g

Fat

10g

Fiber

18g

Sugar

1473mg

Sodium

Method

Heat the olive oil in a large skillet over medium heat.

Add the diced onion and sliced red bell pepper. Sauté until the vegetables soften and the onion becomes translucent, about 5 to 7 minutes.

7mLook for: Onions are translucent, peppers are soft and pliable

Stir in the minced garlic, tomato paste, sweet paprika, ground cumin, and chili powder if using. Cook until highly fragrant, about 1 minute.

1mLook for: Spices have darkened slightly and coated the vegetables

Pour in the crushed tomatoes. Season the mixture with kosher salt and black pepper, stirring thoroughly to combine all ingredients.

Reduce the heat to medium-low. Allow the sauce to simmer gently until it thickens slightly and the flavors meld, about 10 minutes.

10mLook for: Sauce is thick enough that drawing a spoon across the bottom leaves a brief trail

Use the back of a wooden spoon to make 4 small wells in the thickened tomato sauce. Carefully crack one egg into each well.

Cover the skillet with a lid and poach the eggs in the sauce until the whites are fully opaque and set, but the yolks remain runny, about 5 to 8 minutes. For fully cooked yolks, cook until the internal temperature reaches 74 degrees Celsius / 165 degrees Fahrenheit.

8mLook for: Egg whites are completely white and set, yolks have a slight jiggle

Remove the skillet from the heat. Evenly sprinkle the crumbled feta cheese and chopped fresh parsley over the top. Serve immediately directly from the pan.

Chef's Notes

The quality of your canned tomatoes defines this dish. San Marzano tomatoes provide a perfect balance of acidity and natural sweetness without requiring added sugar.
If your egg whites are taking too long to set, you can gently baste them with a spoonful of the hot tomato sauce, being careful not to cover the yolk.
Shakshuka is an excellent meal-prep candidate. Make a double batch of the tomato and pepper base, store it in the fridge, and heat individual portions in a small skillet to poach fresh eggs each morning.