Mouthwatering Mediterranean Shakshuka with Feta Cheese – A Brunch Classic

Allergens

Eggs, Dairy (Feta Cheese)

Ingredients

• 6 large eggs
• 28 oz canned crushed tomatoes
• 1 medium onion, chopped
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 oz crumbled feta cheese

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the onion and bell pepper, and cook until softened, about 5 minutes.
3. Stir in the garlic, cumin, paprika, salt, and black pepper, and cook for another minute.
4. Add the crushed tomatoes to the skillet, along with the parsley and cilantro, stirring well to combine.
5. Bring the mixture to a simmer, then remove from heat. Make six small indentations in the sauce using the back of a spoon.
6. Carefully crack an egg into each indentation, ensuring they are evenly spaced. Sprinkle crumbled feta cheese over the top of the eggs.
7. Transfer the skillet to the preheated oven and bake for 12 15 minutes, or until the whites are set and the yolks are cooked to your liking.
8. Remove from the oven and let it rest for a minute before serving.

Chef’s Insight

The perfect balance of flavors, textures, and colors make this Mediterranean Shakshuka a standout dish for any brunch gathering.

Notes

Serve with a fresh fruit salad or yogurt to complete the meal.